2 pounds boneless lamb shoulder or beef, cut into 1 inch chunks
6 medium potatoes, cut into quarters
1 Large onions, sliced thick
2 celery stalks, sliced
6 carrots, cut into 1/2 slices
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups water
Layer meat and vegetables in a large Dutch oven in the order listed. Sprinkle with salt, pepper and thyme. Add water. Cover and bring to a boil. Simmer 15 minutes, then transfer Dutch oven to preheated 325 degree oven. Bake for 2 to 3 hours until lamb is tender. Do not lift cover for first two hours. To serve, stir and sprinkle with parsley.
You can also do this on the stove top simmer until meat is nice and tender.
Serve with traditional Soda Bread ;)