Created by Mikekey on January 5, 2015
Step 1: Heat oil in a large Dutch oven and sauté onions until they begin to soften. Add garlic, thyme and rosemary and cook 2 minutes.
Step 2: Stir in flour and cook, stirring, another minute.
Step 3: Add salt, pepper, beer, tomato paste and broth, stirring to mix in flour.
Step 4: Add remaining ingredients, including lamb, and bring to a boil. Reduce heat to a simmer, cover and cook for 1-1 1/2 hours, until vegetables are tender.
Step 5: If too thick, add more beer.