Lamb Stew with Vegetables - Once Upon a Chef

Ingredients

• 3 pounds lamb shoulder, well-trimmed and cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable or olive oil
• 2 medium yellow onions, cut into 1½-inch
• 6 cloves garlic, peeled and smashed
• 3 tablespoons tomato paste
• ¼ cup all-purpose flour
• 1 cup Guinness
• 3 cups beef broth
• 2 cups water, plus 2 tablespoons more for cooking onions and garlic
• 1 bay leaf
• 1 small sprig fresh rosemary
• 2 teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• 1 cup frozen green peas