Irish Lamb Stew

Ingredients:
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

Directions:
In 3-quart pan with cover, heat oil. Add onion and sauté
until brown; stirring occasionally. Add lamb and sauté,
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.