Irish Stew Recipe....

5 lb Diced Lamb
3 Large Onions
5 Medium Carrots
8 Medium Potatoes
1 1/2 Pints Beef Stock
1 Sprig of Thyme, Parsley, Sage
1 Tablespoon of Roux
Salt & Freshly Ground Pepper

Reduce down the fat of the diced lamb on a gentle heat in a heavy pan.

Peel the onions and thinly peel the carrots.

Cut the carrots into chunks, if the onions are large cut into chunks also.

Toss the meat in the hot fat until slightly brown.

Transfer the meat into a casserole and quickly toss the onions and carrots in the fat.

Add the meat, onions and carrots into the stock and allow to simmer for 1 - 2 1/2 hours.

Add a sprig of thyme, parsley and sage.

Add a little roux to thicken (optional)