Yield:4 to 6 servings

1 1/2 to 2 pounds lamb for stewing, cut into 1 1/2 to 2-inch cubes
12-18 pearl onions, preferably yellow, but white or purple will do as well
12-18 small potatoes, each about the size of a golf ball
Freshly ground black pepper, to taste
Salt to taste, if you absolutely must
1 bay leaf
2 cloves of garlic, minced fine
2 bottles of Guinness Stout, at room temperature
2 tbsp chopped Italian parsley

1. In a heavy casserole, lightly brown the lamb on all sides in a little bit of safflower or olive oil. Use only enough oil to lightly coat the bottom of the pan.
2. Remove the meat from the pan and drain the excess oil.
3. Add garlic to pan and sauté for a few seconds being careful not to let it brown.
4. Put meat back in the pan and add onions, potatoes, pepper, salt, bay leaf, and Guinness Stout. Stir gently.
5. Simmer for 2 to 2 1/2 hours or until meat is tender and potatoes are cooked through. There should not be much liquid.
6. Stir in the chopped parsley and serve.

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