Ingredients

3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
salt and freshly ground black pepper, to taste

How to make it

If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.
Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.
Add the Guinness and deglaze, scraping up any caramelized meat juices.
Add the potatoes, return the meat to the pot -- and the barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.
Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.