Traditional Irish Stew

Ingredients

• 2 lbslamb shoulder(boneless, cut into 2-inch chunks)
• 1.5 lbspotatoes(peeled and roughly cubed)
• 3 mediumcarrots(sliced into thick rounds)
• 2 mediumonions(roughly chopped)
• 3 cupsbeef stock
• 3 sprigsfresh thyme
• 2 wholebay leaves
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspfresh parsley(chopped, to serve)
• 2 tbspvegetable oil

Instructions

1. Season the lamb chunks generously with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches - do not crowd the pot - until well coloured on all sides, about 3 to 4 minutes per batch. Transfer to a plate.
2. Reduce the heat to medium. Add the onions to the same pot and cook for 4 to 5 minutes until softened and translucent.
3. Return the browned lamb to the pot. Add the carrots, thyme sprigs, and bay leaves. Pour over the stock - it should just cover the meat. Add a splash of water if needed.
4. Bring to a gentle simmer. Cover tightly and cook over the lowest possible heat, or in a 300F (150C) oven, for 1 1/2 hours.
5. Add the potatoes and stir to submerge them in the broth. Cover and cook for a further 30 to 40 minutes until both the lamb and potatoes are completely tender.
6. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning. The broth should be light and brothlike. For a slightly thicker consistency, mash a few cooked potatoes into the liquid.
7. Ladle into deep bowls and scatter with fresh parsley. Serve immediately with Irish soda bread alongside for dipping.