In a large frying pan sauté the bacon over medium heat. Place cooked bacon on a paper towel, reserve the bacon fat, set frying pan aside.
In a large mixing bowl, stir together flour, salt & pepper. Toss lamb pieces in flour mixture, coat evenly.
Reheat the frying pan. Working in batches, brown the lamb pieces in reserved bacon fat. If you run out of fat, use a little oil.
Transfer the browned meat to an 8-10-quart pot with lid.
Add the garlic, 1 finely chopped onion and celery to the pan, sauté until the onion begins to color a bit.
Deglaze the frying pan with 1/2 cup of water, add the garlic-onion mixture to the pot, along with the reserved bacon pieces, beef stock, sugar and carrots. Cover and simmer for 1-1/2 hours, or until tender.
Add the 2 quartered onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender.
Season the stew with salt and pepper before serving. Garnish with chopped parsley.