Irish Stew

• knob butter
• 1 large white onion, diced
• 4 pieces lamb stewing beef
• 4 yellow potatoes, peeled and quartered
• 2 carrots, peeled and chopped
• 14 cup peas
• 2 tablespoons parsley
• salt
• pepper

1. In a 6 quart dutch oven, place the butter and onion over medium-low heat and cook onions for about 5-10 minutes.
2. Place in lamb, potatoes, and carrots.
3. Fill dutch oven with water to about 1 inch from top.
4. Place back on the stove.
5. Allow stew to simmer for 1 1/2-3 hours or until meat is falling off the bone.
6. Add peas, parsley, salt, and pepper about 30 minutes before stew is done.

knob butter, white onion, stewing beef, yellow potatoes, carrots, peas, parsley, salt, pepper

Taken from www.food.com/recipe/irish-stew-371911 (may not work)