March 17 should not go by without you making a pot of Irish stew. Whether you are throwing a small St. Patrick’s Day party or enjoying a quiet meal with the family, this recipe will yield more than enough servings. You do not need to be Irish to enjoy this traditional dish. Comfort food like this is designed for everyone.

You will need:

• 2 ½ pounds lamb neck (best end), cut into large pieces
• 12 medium potatoes
• 2 medium onions, chopped
• 7 carrots, chopped lengthwise to form 2-inch pieces
• 5 cups chicken stock
• 1 ounce butter
• 2 tablespoons pearl barley
• 1 sprig of dried thyme
• 1 bouquet of garni (thyme, parsley, and bay leaf)
• 1 bunch chives
• 1 bunch parsley with leaves chopped finely
• Fresh ground black pepper
• Salt
• Large saucepan with heavy bottom and lid
• Mixing spoon
• Ladle
• Oil, to fry
• Stove

Step 1: Add the butter, oil, and onions to the saucepan. Cook on a burner set to medium high-heat until the onions are translucent. Add dried thyme and stir.

Step 2: Add lamb and brown it on high heat. Add the pearl barley and carrots. Pour in enough chicken stock to nearly cover the vegetables and meat. Season ingredients with pepper and salt and then add the bouquet garni. Cover the saucepan and cook for 2 hours on low heat. Check occasionally to make sure the liquid does not boil, lowering the temperature if necessary.

Step 3: Remove the lid, put the potatoes on top of the stew, and put the lid back on the pan. Cook until potatoes are tender and meat is falling off the bones, approximately 30 minutes.

Step 4: Ladle the stew into large soup bowls and garnish with chives and parsley.

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