Vegetable Lamb Stew

2 lbs. leg of lamb (or beef stew meat), cut into bite-size pieces

28 oz. low sodium beef broth

2 12 oz. bottles Irish Stout (or other dark beer, or substitute beef broth)

3 cups cubed, peeled baking potato

2 cups thinly sliced leek (about 2 large leeks)

2 cups carrots, sliced 1/2 inch thick

6 thyme sprigs or 2 TBSP dried thyme

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 cup water

1/4 cup flour

2 TBSP fresh lemon juice

2 tsp sugar

1/2 cup (or less) chopped fresh parsley

Brown meat in a Dutch oven over medium-high heat, then add beef broth and all ingredients through pepper, stirring to combine. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaves and thyme sprigs.

Combine water, flour, lemon juice and sugar, stirring well with a whisk. Add to the stew and bring it to a boil, stirring constantly. Cook 3 minutes or until slightly thick, still stirring constantly. Remove from heat and mix in parsley before serving.