Ballymaloe Irish Stew - cooking recipe

Ingredients

3 Tbsp. unsalted butter or bacon drippings
3 lb. lamb shoulder, cut in pieces
4 carrots, quartered
4 onions, quartered
1/4 tsp. black pepper
2 1/2 c. canned beef broth
5 small potatoes or 1 lb., cut in quarters
1 Tbsp. butter
1 Tbsp. parsley leaves (fresh)
1 Tbsp. chopped chives (fresh)

Preparation

Heat drippings in a heavy kettle and brown meat.
Add carrots, onions, pepper and beef broth.
Peel potatoes and place on top. Simmer gently, covered, for 1 1/2 to 2 hours.
Transfer meat and vegetables to large bowl with slotted spoon.
Skim fat from stock.
Swirl in butter, parsley and chives and ladle sauce over the meat and vegetables.
Serve with dark beer and brown bread.