3 tbsp olive oil

2 lbs lamb shoulder or beef chuck cut into 2 inch chunks

1 tsp kosher salt

1/2 tsp black pepper

1 onion large chopped (white or brown)

3 leeks (white stalks not green tops)

3 garlic cloves minced

3 tbsp flour

22 oz Guinness Beer (See Note 1 and 2)

2 cups beef broth

4 carrots peeled and cut 1/2" pieces

2 potatoes peeled and cut into 2" pieces

3 sprigs thyme

Peel and cut up carrots and potatoes, mince garlic. Trim root end of leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off underwater. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.