Irish Lamb Stew

• 2 teaspoons butter
• 3 lbs boneless leg of lamb (trimmed of fat and cubed)
• 1 (12 ounce) can Guinness stout or (12 ounce) can dark beer
• 1 (14 ounce) can beef broth
• 8 ounces tomato sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 lb white pearl onion (blanched and peeled)
• 1 1/2 cups frozen baby peas
• 1 lb white mushroom (large ones halved)
• 1 (15 ounce) can whole potatoes
• 2 cups barley

1. Brown lamb in butter in large Dutch oven or heavy saucepot with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
2. Add peas, barley and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.

butter, lamb, stout, beef broth, tomato sauce, salt, fresh ground black pepper, thyme, white pearl onion, frozen baby peas, white mushroom, potatoes, barley

Taken from www.food.com/recipe/irish-lamb-stew-361721 (may not work)