A wonderful treat for St. Patrick's Day!

3 pounds boneless rolled lamb shoulder roast, trimmed and cut into 1-inch cubes
3 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
4 medium carrots, peeled and cut into 2-inch chunks
4 small potatoes, quartered (1 pound)
2-1/2 cups chicken broth
1 12-ounce bottle or can beer
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons snipped parsley
Fresh ground pepper

1. Season the lamb with salt and pepper. In a large oven-proof pot with a lid, brown meat, half at a time, in hot oil. Remove meat from pot. Add onions and garlic; cook and stir until tender. Add carrots, potatoes, and meat. Add chicken broth, beer, and dried thyme. (If using fresh thyme, add later.) Stir to combine.
2. Cover and bake in a 300 degree F oven for 2 hours or until meat and vegetables are tender. If using fresh thyme, add herb; bake 15 minutes more. If desired, remove a fourth of the potatoes and 2 cups of the liquid to a food processor bowl or blender container. Cool slightly. Cover and process or blend until smooth. Stir into stew. Sprinkle with parsley. Makes 6 to 8 servings.

Nutritional facts per serving
calories: 516, total fat: 21g, saturated fat: 6g, cholesterol: 148mg, sodium: 604mg, carbohydrate: 26g, fiber: 4g, protein: 50g, vitamin A: 258%, vitamin C: 35%, calcium: 7%, iron: 29%

Source: Better Homes and Gardens