This is my recipe that was published in Edible Houston. In that article I also explain how I make my bone broth. We served this stew at a Slow Foods dinner at the farm in 2018.

• 2 pounds lamb stew meat, cubed
• 1 tablespoon olive oil or more—it never hurts to have too much olive oil.
• 1 onion, chopped
• 3–4 garlic cloves, minced
• 1 tsp cumin seed
• 1 can of stout beer
• 4 cups (or more) of bone broth ( I prefer lamb, but use any good broth)
• 1 twig fresh thyme and 1 rosemary sprig, tied in a bunch for easy removal
• 1 large carrot, cut in rounds
• 1 lb Potatoes. ( or how many you want)
• Any other vegetables you would like.
• Season lamb stew meat with salt and pepper and sauté in olive oil over medium-high heat until browned on all sides. Remove meat from the pan. Add some more olive oil if needed and brown the onion on medium-low heat until translucent, scraping up the bits of stuck browned meat as you go. Add the carrots and cook for another couple minutes. Stir in the garlic and cumin and cook for 30 seconds. Pour the stout beer into the hot pan to deglaze. Add the browned meat, tied herbs and about 3 cups bone broth (lamb, beef or chicken) and simmer for about 2 hours on low heat.
• Bring back to a full boil, add the potatoes, etc. and continue to cook over medium heat until the potatoes are done.
• Garnish with fresh rosemary and thyme