Irish Stout Stew

2 teaspoons peanut oil

2 pounds lean lamb or beef stew meat, chopped in 2-inch cubes

1½ teaspoons salt (or to taste)

½ teaspoon black pepper

1 teaspoon thyme

2 tablespoons all-purpose flour

1 cup stout beer (such as Guinness)

1 cup low sodium beef broth or stock

1 can (6 ounces) tomato paste

2 medium yellow onions, chopped in chunks

4 cloves garlic, minced

4 medium carrots, chopped in large chunks

2 medium parsnips, chopped in large chunks

½ cup fresh flat-leaf parsley, chopped

Add oil to a large, heavy-bottom stock pot and heat over medium heat. Sprinkle salt and pepper over the meat and toss to coat; add to the pot. Sprinkle flour over the meat and allow the meat to brown on all sides, about 4 minutes per sides (don't rush this step, get it browned all over).

Add beer and beef broth and stir in, scraping the bottom of the pot to remove the browned bits off the bottom. Add all remaining ingredients, except parsley, stir and bring to a low boil over medium-high. Reduce heat to low, cover with tightfitting lid and simmer, stirring occasionally, for 2½ to 3 hours. Season with salt and pepper as needed. Garnish with parsley. Serve with mashed potatoes or, for a healthier option, mashed cauliflower.

Serves six to eight.