Season the lamb stew meat, brown in oil. Set aside, add sliced onion, chunks of carrot and some sliced garlic. Sauté a bit to soften, then deglaze with a bottle of Guinness. Add back the meat, some sprigs of rosemary & a bay leaf. Braise covered in a 325 oven 2 hours (check liquid, add water if necessary). Finish on the stovetop by adding frozen peas and pearl onions. Thicken with a bit of beurre manie.