Lamb and Turnip Stew with Stout

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Oil (vegetable, peanut, canola or olive, anything will work well)

2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes

Kosher salt

4 tablespoons all-purpose flour

1 large or 2 small onions, cut into 1/2-inch dice

3 ribs celery, cut into 1/2-inch dice

3 turnips, peeled and cut into 1/2-inch dice

1/2 cup tomato puree

2 pints stout beer (recommended: Guinness)

1 small bunch marjoram, tied together with string

2 bay leaves

3 tablespoons chopped flat-leaf parsley