Irish Stew

By tulawdog

Ingredients

• Oven to 325
• 1 lb lamb, cut in bite sized pieces
• 1 to 2 Tbsp olive oil
• 1 large onion, peeled, halved and thickly sliced
• 3 cups beef stock
• 1/2 bottle of beer or ale
• 1 Tbsp Worcestershire sauce
• 2 bay leaves
• salt and fresh pepper
• 2 or 3 parsnips, peeled and sliced
• 3 or 4 small or 2 large carrots, peeled and sliced
• 4 red skinned potatoes, peeled, halved and thickly sliced
• fresh thyme
• fresh parsley

Preparation

Step 1

Heat the olive oil in a heavy bottomed stew pot over medium high heat and brown the lamb on all sides. Do this in 2 batches. Remove the lamb and set aside.
Brown the onions in the same pot with the lamb drippings.
Add the meat back into the pan along with the stock, beer, bay leaves, salt and pepper. Bring up to a simmer.
Cover the pot and put in the oven for an hour.
Add the vegetables to the pot along with sprigs of fresh thyme tied in a bundle (or pick off the leaves). There should be enough broth to almost cover the vegetables. If not, add more stock or water. Cook for another hour.
Check seasoning and serve with lots of fresh chopped parsley.