Irish Stew

Ingredients:
2 medium-sized onions, chopped
Oil, for frying
2 tbsp (30 mL / 30g) butter
1 sprig thyme
1 kg stewing lamb, cut into cubes (You could use beef... but why?)
7 carrots (500g), chopped
2 tbsp (30 mL) pearl barley
1 (12-ounce/330ml) bottle Guinness
3 cups (750 mL) chicken stock
Salt & Pepper
1 bay leaf
12 -14 (700g) baby potatoes

Directions:
1. In a large heavy Dutch oven, fry the onions in oil and butter on medium-high heat until translucent. Add the thyme and stir. Add the lamb, then turn heat to high and brown. Add carrots, and pearl barley. Pour in the beer & chicken stock so that it just covers the meat and vegetables. Season with salt and pepper, add bay leaf and cover. Simmer on low heat for 2 -3 hours. Place potatoes on top of the stew, re-cover and cook for another 30 minutes until the potatoes are fork tender.