Directions

1. Tie parsley stems into a bundle along with a few sprigs of rosemary and thyme; set aside.
2. In a large stock pot, brown the meat in olive oil on medium high heat. Remove meat and sprinkle with flour, shaking off any excess, and set aside. In the same pot, add the onions, garlic, carrots and celery and saute for three minutes, tossing to coat with the fat. Add the Guinness to deglaze the pan, scraping up any caramelized meat bits and juices.
3. Add the potatoes. Return the meat to the pot (and the barley if you're using it). Add enough stock to cover and bring to a boil. Reduce heat to very low, cover the pot and simmer 2 - 3 hours, until the meat is tender. Stir occasionally.
4. Check seasonings and add salt and pepper to taste, then remove pot from heat. Remove herb bundles and discard. Add reserved chopped parsley leaves. Dissolve cornstarch in water and add, stirring until thickened. Serve hot.

Per serving: 787 calories, 39g fat, 17g sat fat, 54g carbohydrates, 51g protein, 191mg sodium, 8g fiber