Replying to @mary_mmcg this tasted like a warm hug INGREDIENTS: •2 lb lamb leg or shoulder (could use beef) • 3-4 Celery stalks • 2 tbsp salted butter • 4 med potatoes • 1 parsnip • 1⁄4 bunch chopped parsley • Salt and pepper to taste • 2-3 cups of beef stock • 2 cloves minced garlic • 2 sprigs of thyme DIRECTIONS: 1) Slice potatoes, parsnips, carrots, and celery. Chop fresh parsley. And cube the lamb then season with salt and pepper. 2) In a dutch oven melt two tablespoons of butter. Then layer half your potatoes on the bottom. Season with salt, pepper, and parsley. Add half of your cut up veggies, season with salt, pepper, and parsley. Add all of your lamb and season with salt, pepper, and parsley. Add the last half of your veggies and repeat the seasonings. Then add your last layer of potatoes and repeat the seasoning. 3) Whisk 2 1⁄2 cups of beef stock and minced garlic, then pour over the layered stew. The liquid should not come above the potatoes, it’s not meant to be a soup. Add 2 sprigs of thyme then cover the pot with the lid. 3) Bake in the oven at 320 degrees for 2 hours but remove the lid for the last 30 minutes and enjoyyyy :)) #ireland #irishfood #cookingathome #cooking #easyrecipe #stew #soupseason