Using a cleaver, cut the loin chops in half. Combine meat with chopped rosemary, mint and 2 tablespoons of the oil. Toss to combine and leave to marinate for 1 hour.

Toss the meat with flour, salt and pepper.

In a large heavy bottomed pot, heat the other 2 tablespoons of oil. Add meat and sear on both sides. Remove from pot.

Add onions and garlic. Saute until they start to change color.

Add tomatoes, Guinness and broth. Add bay leaves, rosemary, sage and thyme. Bring to a boil. Reduce to a simmer and cook for 1 ½ hours.

Add potatoes, peas and carrots. Cook for another 20 minutes.

Adjust salt and pepper, as needed