Irish Stew

Ingredients for 6 servings:

• 750 g lamb shoulder(s) or neck
• 4 onions
• 500 g carrot(s)
• 80 g smoked bacon, fat
• 1 white cabbage
• 2 turnip(s), white
• 500 g potatoes
• salt and pepper
• 1 tsp caraway seeds
• 250 g beans, green
• 1 stalk(s) leek
• 1 stalk(s) Celery
• 250 g peas
• 250 ml lamb stock or other meat broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

According to my grandmother’s old recipe

Prepare the lamb, cut into goulash cubes or larger pieces, add water, and bring to a boil. Thinly slice the onions, peel the carrots and cut into pencil-thick strips, and also cut the white cabbage into strips. Clean the beets, peel the potatoes, and cut both into slices or small cubes. Clean the leeks and celery and cut into rings, and wash and trim the green beans. Cover the bottom of a pot with thin slices of bacon, alternating layers of all the vegetables and the meat, lightly seasoning each layer with salt and pepper and sprinkling a little caraway between them. Add about 250 ml of lamb stock or meat broth, cover the pot, and bring to a boil without stirring. Then simmer over low heat for about 90 minutes. Variation: Lightly brown the bacon slices, briefly brown the meat in the bacon fat, and then add them to the pot along with the vegetables.