Irish Stew

Instructions

1. 1 Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Pat the lamb pieces dry with paper towels, season with salt and pepper, and brown them in batches for three to four minutes per side until a deep crust develops.
2. 2 Remove the browned lamb and set aside. In the same pot, sauté the quartered onions for five minutes until they soften and pick up the browned bits from the bottom of the pot, adding flavour to the base.
3. 3 Return the browned lamb to the pot and add the carrots, thyme sprigs, and bay leaves. Pour in the stock, scraping the bottom to deglaze any remaining caramelised residue from the meat.
4. 4 Add half of the quartered potatoes to the pot — these will break down during the long cooking time and naturally thicken the broth into a silky, stew-like consistency without any flour or thickener.
5. 5 Bring the stew to a gentle boil, then reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for one and a half hours, checking occasionally to ensure the liquid is barely bubbling.
6. 6 Add the remaining potato quarters to the pot and continue simmering covered for another thirty to forty minutes until these potatoes are tender but still hold their shape, providing textural contrast in the finished stew.
7. 7 Remove the thyme sprigs and bay leaves, taste and adjust the seasoning with salt and pepper. Ladle the stew into deep warmed bowls, garnish with fresh parsley, and serve with thick slices of crusty bread.