MMMM deep rich flavour from a very simple stew. This is the basic recipe, from here you can add your own embellishments.br br 2 medium-sized onions, choppedbr Oil, for fryingbr 2 Tbsp (30 mL 30g) butterbr 1 sprig thymebr 1 Kg stewing lamb, cut into cubes (You could use beef… but why?)br 7 carrots (500g), choppedbr 2 Tbsp (30 mL) pearl barleybr 1 (12-ounce330ml) bottle Guinnessbr 3 cups (750 mL) chicken stockbr Salt & Pepperbr 1 bay leafbr 12 -14 (700g) baby potatoesbr br Method:br In a large heavy Dutch oven, fry the onions in oil and butter on medium-high heat until translucent. Add the thyme and stir. Add the lamb, then turn heat to high and brown. Add carrots, and pearl barley. Pour in the beer & chicken stock so that it just covers the meat and vegetables. Season with salt and pepper, add bay leaf and cover. Simmer on low heat for 2 -3 hours. Place potatoes on top of the stew, re-cover and cook for another 30 minutes until the potatoes are fork tender.