Ingredients for 10 servings:
1. 1/2 cup flour
2. 2 tablespoons flour
3. fresh ground black pepper, to taste
4. 3 lbs cubed lamb shoulder
5. 3 tablespoons vegetable oil
6. 2 cups stout beer or 2 cups dark beer
7. 1 lb red potatoes, quartered
8. 3 carrots, peeled and cut into 1 inch chunks
9. 3 parsnips, peeled and cut into 1 inch chunks
10. 1 onion, coarsely chopped
11. 1/2 lb frozen pearl onions
12. 4 stalks celery, cut into 1 inch pieces
13. 3 garlic cloves, finely chopped
14. 3 (14 1/2 ounce) cans beef broth
15. 1 cup pearl barley
16. 12 sprigs parsley
17. 3 sprigs thyme
18. 2 sprigs rosemary
19. 4 ounces frozen baby peas

Directions:
1. Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
2. Shake to coat lamb pieces.
3. Heat oil in a Dutch oven over medium-high heat.
4. Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
5. Remove each batch to a plate.
6. Stir 2 tablespoons of flour into the Dutch oven.
7. Cook, stirring, over medium heat, 1 minute.
8. Stir in the stout, scraping up the browned bits.
9. Add the parsnips, carrots, onions, celery and garlic.
10. Cook until the liquid is reduced by 1/2, about 20 minutes.
11. Return the meat to the Dutch oven.
12. Add the broth and barley.
13. Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
14. Cook, stirring occasionally for 90 minutes.
15. Add potatoes and frozen peas.
16. Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
17. Skim of any fat.
18. Season with salt and pepper to taste.

Enjoy your meal!