Irish Stew

Ingredients

• 2 pounds lamb or beef stewing meat, cubed
• 1.5 pounds potatoes, peeled and cubed
• 3 large onions, sliced
• 4 cups beef or lamb stock
• 2 carrots, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Melt butter in a large pot over medium-high heat
2. Brown the meat in batches, about 3-4 minutes per side, then set aside
3. Add sliced onions to the pot and cook until softened, about 5 minutes
4. Return the meat to the pot and add stock, thyme, parsley, and bay leaves
5. Bring to a boil, then reduce heat and simmer for 45 minutes
6. Add potatoes and carrots, season with salt and pepper
7. Continue simmering for 30-40 minutes until vegetables are tender and meat is very soft
8. Remove bay leaves and adjust seasoning to taste
9. Serve hot in bowls

Notes

• Use a heavy-bottomed pot or Dutch oven for even cooking and heat distribution
• Pat meat dry before browning to achieve better color and texture
• Cut vegetables into similar-sized pieces for even cooking
• Stew tastes better the next day after flavors have melded; refrigerate in an airtight container for up to 4 days
• Freeze stew for up to 3 months in freezer-safe containers
• If stew is too thin, simmer uncovered for additional time to reduce liquid