This traditional Irish stew features lamb simmered slowly with potatoes, carrots, and onion. Its simple ingredients give it the comforting character of country cooking.
Sear the lamb in oil over medium-high heat for 10 minutes, turning until browned on all sides.
Add the onion and cook for 5 more minutes.
Add the stock, thyme, salt, and black pepper. Cover and simmer over low heat for 1 hour.
Add the carrots and potatoes and cook over low heat for 30 more minutes, until the vegetables are tender.
Remove the thyme sprigs, sprinkle with parsley, and serve hot.
Store covered in the refrigerator for up to 4 days; the flavor deepens by the next day. Freeze for up to 3 months.
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