Start by cubing your lamb and either cook it as mentioned above or if already cooked, place it in a bowl.

Peel and slice your carrots, onions and potatoes. Keep the peels unless you are using beef broth from the store.

I created my lamb broth by boiling the bones and potato, onion and carrot peels rapidly for about 20 minutes. Strain out the bones and peels using a colander and return the broth to your stew pot. Add about as much water and beer/wine as you have broth to the pot. I use 50-50 water and beer with about a 1/2 cup of red wine. Guinness is highly recommended, but you can use whatever you have available, or just use water. I used a Yukon Brewing Lead Dog Ale for this one. If you are using store bought broth, use 50-50 broth and water/beer/wine mixture.

Bring your base up to a medium boil and add in your carrots, onions, potatoes and cooked lamb. Leave it at a medium boil until potatoes and carrots are cooked through then reduce to a low boil. Add water as necessary to maintain enough liquid for the stew.

Put in about a cup of frozen peas and stir well. Season generously with rosemary and add salt and pepper to taste.

Whisk about 1 1/2 tablespoons each of Bisto and flour into about 2 cups of water then add to the stew.

Stirring the stew constantly, let it thicken until you've achieved your desired consistency.