Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
Simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender.
Stir in parsley and serve with Irish Soda Bread.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)