imperial stout lamb stew

1T oil
1 onion, rough dice
1T minced garlic
1T rice flour

4c beef broth
2 lbs lamb roast, cooked and cut into chunks
3 to 4 c potatoes, any kind, cooked or par-boiled and cut into chunks
1 to 2 c peas, cooked
1 c carrots, chunky dice

12oz imperial stout
1/4c honey
1 to 2 T better than bullion (beef)
salt & pepper to taste
cilantro, thyme or parsley

Heat oil in a large pan. Add in onion and cook until translucent. Add in garlic and sprinkle with rice flour. Cook until fragrant. Add in beef broth, half of the stout, honey and better than bullion. Bring to a boil. Reduce to a simmer and add in lamb. Simmer for about 10 minutes. Add in uncooked or partially cooked vegetables. Simmer until veg is cooked and soup is thickened. Add in the rest of the stout, salt, pepper top with cilantro before serving.