Step 1: Chop Lamb and Veggies

Peel the potatoes and carrot and sliced crosswise, cut into 1-inch pieces. Sliced the onion about ¼ inch thick. Chop Parsley leaves and slice the celery and leeks. Trim as much fat as possible from the lamb and cut into cubes about 1- inch on aside.

Step 2: Prepare the Stock

A layer of the potatoes and carrot, celery, leeks in a dutch oven or other 4 or 5 quarter oven-proof container. Salt very lightly and add a few grindings of pepper. Layer half the onion over the potatoes and add the lamb. salt the lamb lightly and then add the rest of the onions followed by the rest of the potatoes, and other sprinkles of salt and pepper. ( Total salt added should be about 1 teaspoonful) Tuck a bay leaf down along the edges

Step 3: Cook And Serve Irish Stew

Bring to a boil, cover, and put in preheated oven for 2 hours or until lamb is tender. If preferred, cook on stovetop at a low simmer instead of in the oven. If using stovetop, check occasionally to make sure liquid isn't cooking away; add water if necessary. Stir in Parsley before serving.