I tweaked an old Irish Stew recipe, substituting mutton for the beef.
1 lb. cubed meat (from the leg shank) dredged in flour seasoned with about 1/2 teaspoon each of Greek seasoning, sea salt, and Lawry's Seasoned Pepper.
Fry in a large skillet with about 4 tablespoons hot oil, til nice and brown. Remove meat from skillet, add a little more oil; add onions, bell pepper, celery, sliced carrots, and sliced mushrooms (about a cup of each) and two cloves of minced garlic; cook until starting to brown, and add 2 tablespoons tomato paste, 1 cup dark beer, about a 1/4 cup Sherry cooking wine, and about 4 cups water (with 2 bouillon cubes) OR 2 cans of broth OR 1 - 32 oz. carton of broth(your choice of beef, chicken or vegetable). Stir well to dissolve tomato paste. Return meat to skillet, let come to a boil, turn down to low. Cover and simmer for about 1 & 1/2 hours until vegetables are done and meat is tender, and add about four medium sized red potatoes that have been peeled and diced (about a 1/2 inch square), return to simmer and let cook for approx. 15 minutes or until potatoes are done. Taste and add more salt if needed.
Serve over rice if desired, and with crackers, rolls, or bread of your choice.
This served 6 adults and two children, generously.