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Lamb stew with Guinness

Ingredients

• gredients
• 2 tbsp plain flour
• 2 tbsp butter, softened
• to serve mashed potato
• to serve peas
• STEW
• 600g lamb neck, trimmed of excess fat and cut into chunks
• 2 leeks, chopped
• 300g Chantenay carrots, halved lengthways
• 300g swede, peeled and cut into 2cm pieces
• 300ml Guinness
• 400ml lamb stock
• a few sprigs thyme, plus a few leaves to garnish

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