Irish stew in bread bowl

This is an ancient recipe that is so hearty and filling

Ingredients
1 ½ pounds  Lean lamb shoulder cut into 4 inch cubes
¼ cup  All purpose flour
2 tablespoons  Vegetable oil
2  Crushed garlic cloves
2 cups  Water
¼ cup  Burgundy wine
5  Medium carrots, fine chopped
3  Medium potatoes, peeled and sliced
1  Large onion, peeled and chopped fine
2  Ribs celery, sliced
¾ teaspoon  Black pepper
1  Crushed beef bouillon cube
1 cup  Frozen peas
¼ cup  Guinness stout
  Unsliced round bread

Preparation
Coat lamb with flour while heating oil over low heat.

Add lamb and garlic, cook and stir until brown.

Cook and stir until brown

Add other ingredients cover and simmer 30-35 minutes

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