Irish Stew

Method

1. 1

   Season the lamb well and brown it in batches in the dry pot over medium-high heat; set the meat aside.

   💡 Crowding the pot steams the lamb instead of browning it — work in two or three batches.

2. 2

   Soften the onion in the fat left behind, scraping up the browned bits.

3. 3

   Return the lamb to the pot with the carrots, thyme, bay leaf and stock; bring to a bare simmer, cover, and cook low for 1 hour.

4. 4

   Stir in the thinly sliced potato so it breaks down and thickens the broth as it cooks.

5. 5

   Add the thick potato chunks and simmer uncovered 30–35 minutes more, until the lamb is fork-tender and the chunks hold their shape.

6. 6

   Skim any excess fat from the surface.

7. 7

   Rest off the heat 10 minutes, then stir in the parsley and adjust the seasoning before serving.