Start by seasoning the lamb cubes with salt and pepper. In a large pot, heat the canola oil over medium-high heat. Once it’s hot, add the lamb in batches, browning it evenly. Don’t overcrowd the pot, or the meat may steam instead of sear. Brown the meat for about 5–7 minutes, ensuring it develops a beautiful, golden color. I like to imagine those tempting flavors locking in.

After browning the lamb, remove it from the pot and set it aside. In the same pot, add the onions and carrots. Sauté until the onions become translucent, about 3–5 minutes. The onions will soak up the flavorful bits left from the lamb, and this step is crucial to building the base for your stew.

Once the vegetables are softened, return the browned lamb back to the pot. Add in the sweet potatoes, gold potatoes, and thyme (whether dried or fresh, it’s your choice). Pour in the dark Irish stout and stock over the mixture, bringing everything to a soft simmer. The stout adds a rich, deep flavor that’s characteristic of this stew.

Add the bay leaf and Worcestershire sauce into the pot. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and let it gently cook for about 1.5 to 2 hours. Your kitchen is going to smell heavenly, and the anticipation will build.

After the stew has been simmering, check the tenderness of the lamb. If it falls apart easily with a fork, you’re right where you want to be. Taste and adjust seasoning with more salt and pepper as needed. Before serving, stir in freshly chopped parsley for a splash of color.