Irish stew is a hugely popular dish on St. Patrick's Day, although it is perfect for any day of the year when you want something comforting and warming! Serve this with a crusty loaf of bread to soak up all of the delicious sauce. Happy St. Patrick's Day!

Ingredients:

• 2 tablespoons vegetable oil, divided
• 1 pound lamb cutlets or mutton (bones removed, cut into 2-inch/5-centimeter chunks), divided
• 2 pounds potatoes (peeled and cut into quarters), divided
• 1 cup roughly chopped carrots, divided
• 1 cup roughly chopped onion, divided
• 1 cup finely sliced leeks, cleaned and divided
• 2 tablespoons all-purpose flour 3 cups dark beef stock
• 2 or 3 cabbage leaves, thinly sliced, optional
• Salt, to taste
• Pepper, to taste

Instructions:

1. Gather the ingredients. Preheat the oven to 350°F or 180°C.
2. In a large frying pan, heat 1 tablespoon of the oil until hot but not smoking. Add half of the lamb pieces and brown all over by turning in the hot oil.
3. Remove the lamb pieces with tongs and place them in a Dutch oven or ovenproof stockpot. Cover the pot with half of the potatoes, carrots, onion, and leeks.
4. Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the Dutch oven.
5. Cover the pot with the remaining potatoes, carrots, onion, and leeks.
6. Add the flour to the still-hot frying pan and stir really well to soak up and fat and juices. Cook over low heat for 3 minutes.
7. Add the stock into the frying pan, a ladle at a time, and mix until you have a thick, lump-free sauce. You will not need to add all of the stock.
8. Pour this sauce over the lamb and vegetables.
9. Add the remaining stock to the Dutch oven, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.
10. Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
11. Season with salt and pepper to taste. Serve piping hot and enjoy.

Recipe courtesy of The Spruce Eats.