Preparation:

Cut lamb into large cubes (approximately 1 ½ inches). Coat lamb with 1 tablespoon of the oil. In a small bowl, season the flour with salt and pepper. Toss meat with seasoned flour.

Heat 2 tablespoons of oil in a large sauté pan on high heat. Brown the lamb on all sides. Reduce the heat and add onions, tomato puree, and 2 ounces Guinness to the pan. Cover and cook gently for 5 minutes.

Transfer the contents of the sauté pan to a large saucepan (pot), casserole, or small Dutch oven. Pour half of the remaining Guinness (3 ounces) into the sauté pan. Bring the mixture to a boil and scrape the pan to loosen the caramelized meat juices on the pan. Pour the deglazed pan juices over the lamb and add the remaining Guinness. Add the carrots and thyme. Stir to incorporate all of the ingredients.

Cover the sauce pan (Dutch oven) and simmer over low heat until the meat is tender (approximately 2 ½ hours). Start checking the lamb’s tenderness at 2 hours.

Adjust seasoning and serve equal portions in four bowls accompanied with bread.