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IRISH STEW

4 to 6 servings

The potatoes in this recipe are cut in two different ways because they serve different purposes. Those that are sliced break down during the long cooking and thicken the stew without the addition of flour. Halved potatoes cook to tender and add soft bite to the stew. As in a French blanquette, the meat is not browned.

Preheat the oven to 325 F. Heat in Dutch oven over medium heat:

2 tablespoons vegetable oil or unsalted butter

Add and cook without browning, until softened:

2 medium onions, chopped

Stir in:

3 pounds boneless lamb stew meat, cut in 1-inch cubes, or 3 pounds lamb shoulder chops
2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried
Salt and ground black pepper to taste

Mix in:

2 medium boiling potatoes, peeled and sliced
3 cups poultry stock, dark stout or water

Add:

4 medium potatoes, peeled and halved

Cover tightly and bake for 1 hour. Remove from the oven and add, stirring:

4 medium carrots, peeled and cut diagonally into 1/2-inch slices

Cover and return to the oven. Bake until the meat is fork-tender, 45 to 60 minutes more. Skim grease from the stop of the stew, and season with:

Salt and ground black pepper to taste

Serve sprinkled with:

Chopped fresh parsley