3 pounds lamb, cubed
1/2 Cup flour
3 potatoes, peeled and cubed
3 carrots, peeled and sliced
6 stalks celery, sliced
1 large yellow onion, large dice
4-5 garlic cloves, minced
fresh thyme
fresh rosemary
fresh parsley
8 cups of beef stock
12 oz Guinness
2 tsp corn starch
salt and pepper
Cut off some parsley leaves and chop to make about 2 tablespoons. Reserve them aside
Take a couple of sprigs of thyme, rosemary, and some parsley put them in a cheesecloth and tie the bundle together
Season the meat with salt and pepper
Brown the meat in a dutch oven over medium heat till brown
Remove the meat from the pan and sprinkle the meat with some of the flour, set aside
Add onions, garlic, carrots and celery to the pan and saute
Add the Guinness and deglaze, scraping up any caramelized bits
Add the potatoes
Return the meat to the pot
Add enough stock to cover the ingredients
Add the herbs in cheesecloth to the pot
Simmer for 2-3 hours until tender, stirring occasionally
Check seasonings, stir in parsley and cornstarch.
Put back on heat to thicken
Serve