Instructions

• Peel and cut up carrots and potatoes, mince garlic. Cut the pork into 2″ chunks. Pat dry and sprinkle with kosher salt and pepper.
• Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add pork in batches and brown well all over. Remove to plate and repeat with remaining pork. Set aside.
• Lower heat to medium and add remaining tablespoon of olive oil. Add onion and cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
• Add Guinness beer  stirring and scraping up browned bits on bottom of pan then add chicken broth.
• Return browned pork to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
• If pork and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
• Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.