Thick Irish Stew

• 8 (4 ounce) lamb shoulder blade chops
• 4 carrots, coarsely chopped
• 4 onions, coarsely chopped
• 6 potatoes, coarsely chopped
• 1 pinch salt
• 1/4 teaspoon cracked black pepper
• 4 cups vegetable broth
• water, or amount to cover
• 3 bay leaves
• 1 (14 ounce) bag dry split yellow peas

1. Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
2. Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3. Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.

lamb shoulder blade chops, carrots, onions, potatoes, salt, cracked black pepper, vegetable broth, water, bay leaves, yellow peas

Taken from www.allrecipes.com/recipe/220472/thick-irish-stew/ (may not work)