Irish Stew is a simple, rustic dish, relying on the quality of its primary ingredients: lamb (or mutton), potatoes, onions, and carrots. Traditionally, it is thickened primarily by the breakdown of starches from the slow-cooked potatoes and the gelatin from the bone-in meat, rather than flour.

Prep Time	Cook Time	Serves
20 minutes	2 hours 30 minutes	6

Part A: Ingredients

• Meat: 2.5 lbs Lamb Shoulder or Neck (bone-in preferred), cut into 1.5-inch cubes.
• Aromatics: 2 Tbsp Oil or Lard, 2 large Onions, roughly chopped.
• Vegetables: 4 medium Potatoes (starchy kind like Russet), peeled and thickly sliced, 4 medium Carrots, cut into large chunks, 1-2 Parsnips, cut into large chunks (optional).
• Liquid/Herbs: 4 cups Lamb or Chicken Stock (low sodium), 1 tsp Dried Thyme, 1 Bay Leaf, 1/4 cup Fresh Parsley, chopped.
• Seasoning: Salt and freshly ground Black Pepper.

Part B: Instructions

Step 1: Sear the Lamb

1. In a large, heavy-bottomed pot or Dutch oven, heat the oil/lard over medium-high heat.
2. Season the lamb well with salt and pepper. Sear the lamb in batches until well-browned on all sides. Remove the seared meat and set aside.

Step 2: Sauté Aromatics and Build Flavor

1. Reduce the heat to medium. Add the chopped onions to the pot and sauté for 8-10 minutes until soft and translucent.
2. Return the seared lamb to the pot. Stir in the dried thyme and bay leaf.

Step 3: Layer and Simmer

1. Arrange half of the sliced potatoes on top of the lamb and onions. This bottom layer will help thicken the broth as they break down.
2. Add all the carrots and parsnips.
3. Arrange the remaining half of the potatoes on top of the vegetables.
4. Pour the stock over the ingredients. The liquid should mostly cover the contents, but it does not need to cover the top layer of potatoes entirely.

Step 4: Slow Cook

1. Bring the stock to a boil, then immediately reduce the heat to the lowest setting.
2. Cover the pot tightly and simmer for 2 to $2 \frac{1}{2}$ hours, or until the lamb is meltingly tender and the stew is thick and creamy from the breakdown of the potatoes. Stir gently a couple of times during the last hour to prevent sticking, being careful not to completely mash the top layer of vegetables.

Step 5: Serve

• Remove the bay leaf. Stir in the fresh chopped parsley. Taste and adjust salt and pepper.
• Serve the Irish Stew hot and hearty, traditionally with a side of soda bread to soak up the juices.