A Pint in the Pot Lamb Stew

2 lbs. lamb, cut into 1 inch pieces
2 Tablespoons flour
1/2 teaspoon black pepper
1 teaspoon dried thyme
12 ounces beef stock
1 beef buillion cube
4 Tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced or pressed
4 carrots, chopped, 1/2-inch thick pieces
3 parsnips, chopped, 1/2-inch thick pieces
3 celery stalks, chopped, 1/2-inch thick pieces
2 large potato, chopped, 1/2-inch thick quarter rounds
1 (12-ounce) bottle dark beer, such as stout or porter
2 cups water
3 ounces tomato paste
1 bay leaf
1/2 cup barley, rinsed and drained
1/4 teaspoon each ground allspice and ginger
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
3 Tablespoons chopped Italian parsley
Salt and pepper to taste

Rinse and pat dry lamb. Mix flour, black pepper and crushed thyme leaves in a bowl. Add lamb and toss to coat.

In a bowl add 1 beef buillion cube to 12 ounces of beef stock.

Melt 2 tablespoons butter in a Dutch oven or pot over medium-high heat. Add lamb and brown on all sides. Remove lamb from pan and set aside.

Reduce heat to medium, add remaining butter and saute vegetables for about 7 minutes. Remove and set aside.

Pour beer into the pot and stir to scrape bits stuck to bottom of pan. Add lamb, beef stock, water, tomato paste, bay leaf, barley, spices, sugar and Worcestershire sauce. Combine, bring to a boil then lower heat to simmer and cook, covered, for 1 1/2-2 hours or until meat is tender. Add water as needed to cover ingredients.

Return vegetables to the pot for 20-25 minutes, until fork tender.  Add chopped parsley, salt and pepper.