Cut the lamb shoulder into cubes.

Coat the lamb cubes in all-purpose flour.

Brown the floured lamb in vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the crushed garlic cloves to the pot.

Pour in the water, Burgundy wine, and Guinness stout.

Add the chopped carrot, cubed purple potatoes, diced onions, and diced celery ribs.

Season with black pepper and crushed beef bouillon cube.

Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 1 hour.

Add the frozen peas and fresh sliced mushrooms to the stew.

Continue to simmer, covered, for about 15 more minutes, or until the vegetables are tender.

Hollow out small round loaves of King's Hawaiian bread to create bread bowls.

Serve the Irish stew inside the bread bowls.