Prepare lamb stew by lightly dredging lamb cubes in flour, browning the lamb, and stewing the lamb with onion, thyme, beer, potatoes and carrots. Martha Stewart offers a recipe for Irish lamb stew on MarthaStewart.com.
Season 1/2 cup of all-purpose flour with coarse salt and ground pepper in a large bowl. Cut 3 pounds of boneless lamb stew meat into 2-inch cubes, trimming excess fat. Dredge the lamb cubes in the flour mixture, and shake off the excess. Heat 3 tablespoons of canola oil in a Dutch oven, and brown the lamb cubes in batches. Remove the browned lamb to a plate.
Add 1/4 cup of water to the pot and scrape up browned bits from the bottom of the pan using a wooden spoon. Add 1 large chopped onion to the pan and sauté until the water evaporates and the onion begins to soften. Add the lamb to the pot along with 3/4 teaspoon of dried thyme and 1 1/2 cups each of dark beer and water. Cover and simmer for about 60 to 90 minutes until the lamb is tender.
Add 1 1/2 cups of peeled and quartered new potatoes, 1 pound of peeled carrots cut diagonally into 1/2-inch slices and another 1/2 cup of water. Cover and cook for about 20 minutes until the vegetables are soft and the stew is thick. Season to taste with salt and pepper, and stir in 3 tablespoons of chopped fresh parsley immediately before serving.