My family loved this stew! I used all carrots instead of adding the parsnips and I added a little fresh thyme and a bay leaf to the pot while cooking. I also substituted a beef chuck roast cut into cubes in place of the lamb. Next time I would cut back the beer and make up for it with beef stock. Maybe by about 1/2 cup. But, overall it was delicious. The beef was so tender even after the short cooking time. Will add this one to my personal recipes and make it over and over! Yum-o!!