Hearty & Humble Irish Stew

Toss the lamb cubes with seasoned flour in a large bowl until evenly coated.

Heat the oil in the Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.

Add the chopped onions and carrots to the pot and cook until softened, about 5-7 minutes.

Return the lamb to the pot. Add the potatoes, beef broth (or lamb broth), water, thyme sprigs, bay leaf, and Worcestershire sauce (if using). Season with salt and pepper to taste.

Bring the stew to a simmer, then reduce the heat to low. Cover and simmer for 2.5 - 3 hours, or until the lamb is very tender and the potatoes are cooked through.

Taste and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.

Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.