Prep the Lamb: In a large bowl, mix brown rice flour, paprika, garlic powder, sea salt, and pepper. Dredge the lamb pieces in the flour mixture until well-coated. Brown the Lamb: Heat the avocado oil in a large pot over medium-high heat. Add the lamb in batches, browning on all sides. Remove the lamb and set aside.
Sauté the Veggies: In the same pot, add a bit more avocado oil if needed. Sauté the carrots and potatoes for about 5 minutes until they start to soften. Stir in the tomato paste and cook for another minute.
Deglaze and Simmer: Pour in the stout beer, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer. Return the lamb to the pot. Reduce heat to low, cover, and simmer for about 1.5 hours, or until the lamb is tender.
Add Final Touches: Stir in the peas and cook for another 10 minutes.
Season and Serve: Give the stew a final taste test, adjusting the seasoning with additional sea salt and pepper as needed. Ladle the stew into bowls.
Garnish and Enjoy: Sprinkle chopped parsley over the top for a fresh, colorful garnish. Serve your Irish Lamb Stew warm, perhaps with a side of olive oil-whipped potatoes.
