Irish Stew

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

tablespoons vegetable oil or butter Add and cook, stirring, without browning, until softened:

medium onions, chopped Stir in:

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

medium boiling potatoes, peeled and sliced 3 cups chicken stock or broth, dark stout, or water Add:

medium potatoes, peeled and halved Cover tightly and bake for 1 hour. Remove from the oven and stir in:

medium carrots, cut diagonally into slices Cover, return to the oven, and bake until the meat is forktender, 45 to 60 minutes more. Skim the fat from the top of the stew, and season with:

Salt and black pepper to taste Serve sprinkled with:

Chopped parsley