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.

Lower heat to medium/low

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

Return the browned lamb

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