Peel & chop carrots, onions, potatoes and garlic (set aside)
Toss Lamb into 3 tbsp flour with 1 tsp salt and pepper.
Heat 2 tbsp vegetable oil in Dutch oven or heavy based pot over med/high heat
Slowly add lamb pieces into oil and brown well all over
Remove the browned lamb pieces, put on a plate and repeat this process until all lamb is browned.
Add 1 tbsp oil, add onions and cook 3 minutes until soft. Add garlic and cook 2 more minutes
Slowly pour in Guinness and deglaze the pan
Add 1 tbsp flour and tomato paste and cook for 2 minutes
Add 4 cups beef broth and bay leaves. Stir in thyme, rosemary, potatoes and carrots
Add the rest of the beef broth until mixture is fully covered. Cover with lid and cook for 2 hours on simmer
Remove lid and cook for 30 more minutes until the lamb falls apart
Make sure the sauce is thick and reduced. Season with salt and pepper
Serve with noodles or plain with bread. Garnish with parsley
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