Irish Stew

1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes

12 fl. ounces beer, or water

2 14 oz. cans broth

3 cups cubed potatoes

2 cups thinly sliced carrots

1 tablespoon olive oil

1 onion, coarsely chopped

1 teaspoon pepper

1 envelope brown gravy mix

parsley, chopped, for garnish

In 3-quart pan with cover, heat oil. Add onion and saut until brown; stirring occasionally. Add lamb and saut stirring until browned. Stir in beer or water, and pepper.

Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.

Garnish with chopped parsley if desired.