Heat a large Dutch oven over medium-high heat and drizzle in the olive oil. Add the bacon and cook, stirring frequently, until crisp--approximately 5-7 minutes. Remove from the pot and set aside.

Turn the heat up to high and add your stew meat to the pot. Allow the lamb or beef to brown on one side before giving it a good stir and browning on all other sides. This will take 8-10 minutes. Adjust the heat as necessary to allow browning without excessive burning. Remove your meat and set aside with the bacon.

Turn the heat back down to medium or medium-high and add the onion, celery, carrots, and parsnips. (If necessary, add another tablespoon or two of olive oil.) Saute, stirring frequently until starting to soften and brown in places, about 7 minutes. Add the garlic and saute for 2 more minutes.

Sprinkle the flour over the veggies in your pot and give everything a good stir. Cook for another 2 minutes.

Now it's time to deglaze the pot! Pour in the Guinness and, using a wooden spoon, vigorously scrape up the browned bits stuck on the bottom of the pan. Then stir in the chicken stock.

Add the seared meat, bacon, and all your remaining ingredients to the pot, including the potatoes. Stir well and bring everything to a simmer.

At this point, you have two choices. You can either pop your covered pot into a 300 degree oven or continue to simmer on the stove-top over low heat. Either way, you'll want to cover your pot and allow everything to simmer for another 1 1/2 - 2 hours, until the meat is perfectly tender. Do check on the stew about an hour into your cooking time to give everything a stir and check the liquid level. If you're stew is starting to look a bit too thick, add another cup of chicken broth.

Once your beef is nice and tender, give it a taste and adjust the seasoning as needed. Garnish with fresh parsley, if desired. Serve hot and enjoy! As with most stews, this Guiness Irish Stew is even more delicious the next day!