Ingredients: 

• 2 1/2 lb Lamb or Beef Sirloin, cut into 2” cubes.  
• 2 Large Yellow Onion, diced
• 4 Celery Stalks, diced 
• 4 Large-sized Carrots, diced 
• 5 Garlic Cloves, minced
• Spice Tribe California Coast Sea Salt Flakes 
• Spice Tribe Late Harvest Black Peppercorn 
• 1 tsp Spice Tribe Egyptian Caraway Seeds
• 2 tbsp Tomato Paste 
• 2 Fresh Thyme Sprigs
• 2 Whole Bay Leaves 
• 1 bunch Fresh Parsley 
• 1 pint Guinness Irish Dry Stout beer 
• 1 qt Beef Stock  
• Olive Oil

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Directions:

1. Preheat the oven to 325°F.
2. Pat dry the meat with paper towels, and season generously with salt and freshly ground black pepper.
3. In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Without overcrowding and working in batches, add the meat and sear it until browned on all sides, approximately 2 minutes per side. Transfer the browned meat to a bowl and set aside.
4. Reduce the heat to medium and add 1 tablespoon of olive oil, onions, celery, carrots, garlic, caraway seeds, fresh thyme, and bay leaves. Cook gently for 5 minutes, stirring frequently to prevent burning. Add tomato paste and cook for an additional 3 minutes while stirring.
5. Return the meat to the pot and add the beer. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Cook for 3 minutes to reduce and evaporate the alcohol. Add beef stock and bring it to a boil. Once it boils, lower the heat and simmer for 5 minutes while skimming off any fat and foam that rises to the surface.
6. Adjust the seasoning, cover the pot, and transfer it to the preheated oven. Cook for 2 to 3 hours until the meat is tender.
7. Serve with steamed potatoes, carrots, and chopped parsley.