Irish Stew

• 20 g butter
• 1 tablespoon oil
• 600 -800 g lamb, cut of your choice, in fairly large pieces
• 4 slices bacon, cut into strips
• 1 teaspoon plain flour (all-purpose)
• 600 g potatoes, peeled and sliced thickly
• 3 carrots, unpeeled and sliced thickly
• 1 onion, cut into 16 wedges
• 1 leek, sliced thickly
• 150 g cabbage, sliced thinly
• 500 ml stock
• 2 tablespoons parsley, finely chopped (a mix of parsley and mint with lamb, is also nice)

1. Heat butter and oil in a casserole dish or large heavy-based saucepan over medium-high heat.
2. Cook meat in 2 or 3 batches (meat browns better if it is spread out in the pan, otherwise it starts to braise), stirring occasionally until browned, about 1 minute on each side, removing each batch to the side as it is done.
3. Add the bacon and cook until crisp, about 3 minutes.
4. Remove to a different plate than the meat.
5. Leave drippings in the pan.
6. Lower heat to medium if things start to get a little darkened too quickly.
7. Sprinkle flour into drippings and stir to combine.
8. Remove the pan from the heat and layer half the vegetables in order - potato, carrot, onion, leek, cabbage - then half the bacon.
9. Arrange the all meat over the bacon, and then repeat the vegetable layers, and finish with the remaining bacon.
10. Pour in enough of the stock to just cover, then bring to the boil over high heat.
11. Reduce heat, cover, and simmer gently for about 90 minutes, or until the meat is very tender and the liquid is slightly reduced.
12. Season well, and serve sprinkled with parsley (or parsley/mint).

butter, oil, lamb, bacon, flour, potatoes, carrots, onion, thickly, cabbage, parsley

Taken from www.food.com/recipe/irish-stew-382549 (may not work)