Irish stew with lamb

Irish stew starts with the meat: cut the lamb into 3 cm cubes, pat them dry with a paper towel and toss them lightly in flour. In a large heavy-bottomed pot melt the butter and sear the cubes in batches on all sides until golden. Take the seared meat out and set it aside on a plate.

Cut the onion into half-moons and the leek into rounds, then drop both into the rendered fat left after the meat. Let the vegetables soften over low heat for 5 minutes, so they release their sweetness and lift the browned juices off the bottom of the pot.

Return the meat to the vegetables, pour in the beef broth and the water, then stir in the thyme, bay leaf, salt and pepper. Cover with a lid and braise over low heat for 70 minutes, until the meat begins to soften.

Cut the carrots into thicker rounds and the potatoes into large chunks. Add them to the pot and braise for another 40 minutes. The potatoes break down at the edges and thicken the juices into a rich sauce on their own.

Season the finished stew with salt and pepper, stir in the chopped parsley and let it rest for 5 minutes. Serve hot with a slice of fresh bread.