This is a very good recipe, and the closest to what I've been told by several Irish friends is traditional Irish stew. The main difference between this recipe and other versions I've had is traditional Irish stew is assembled in layers; meat and onions/leeks first, then the carrots and parsnips/turnips, and then the potatoes, each layer getting a touch of salt, pepper, rosemary and thyme. When the stew is ready to be served the spuds on top are lightly mashed, then stirred into the stew in order to thicken it. Like others I find lamb too strong for stew, so I used beef marinated in porter. I browned the beef in butter rather than oil. And I use beef stock instead of water. Still, this is a very good recipe to build on. Even better the next day!
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This is a very good recipe, and the closest to what I've been told by several Irish friends is...