Lamb Stew with Spring Vegetables

Name: Lamb Stew with Spring Vegetables
Ingredients: 4 pounds lamb shoulder chops with bone or 2 1/3 pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1 1/2 inch pieces. Meat that clings to the bones is fine – it will come off easily after cooking.; Kosher salt; Fresh ground black pepper; 1/2 cup all purpose flour; Olive oil or other cooking oil; 1 large onion, peeled, halved and thinly sliced (1 1/2 cups); 1 cup Guinness Stout or dry Vermouth (based on your preference); 2 large garlic cloves, peeled and roughly chopped; 1 heaping tablespoon tomato paste; 4 cups low salt chicken broth, divided; A 6-inch sprig of fresh rosemary or 1/2 teaspoon dried rosemary; 8 medium carrots, sliced on the diagonal into wedges; 5 boiling potatoes – yukon golds or white potatoes (2–2 1/2 pounds) cut into wedges (set aside in a bowl of cold water to prevent browning); 1 1/4 pounds green beans, trimmed; 1 cup frozen green peas, defrosted