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Preheat oven to 325
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Heat olive oil in a Dutch oven over medium-high heat, brown lamb in batches careful not to over crowd the pan or they will steam and not brown. Reserve the meat in a bowl until all is browned. 6-7 minutes per batch (I also browned the pieces of meat with the bones)
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Pour the beer into the pot, cook for a few minutes scraping up all the brown pieces
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Add the lamb with any liquid in the bowl, onions, garlic, stock, bay leaves, rosemary, thyme, salt and pepper, cover and cook in the oven 2 1/2 - 3 hours.
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Add the carrots, turnips, and potatoes and cook until tender, about another 45 minutes to 1 hour
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Remove pot from oven, take out the bay leaves, and transfer a few cups of the liquid from the pot to a saucepan over medium-high heat
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Mix together milk and corn starch and add to the hot liquid in a slow stream,stirring until thickened. Transfer back into the pot with the stew, stirring it in slowly until combined
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Serve hot with crusty bread or biscuits