It is always a bit risky posting a recipe for something like Irish Stew. As soon as you commit your recipe to virtual-paper, a whole load of people are bound to say "that's not how you make Irish Stew"! Well, it's how I make it, so there! I brown cubes of lamb leg in batches (about 750g for four servings), and then add loads of sliced leek, whole onions or shallots, carrots and swede. Then I stir in a little flour and a pint of lamb stock, mixed with a teaspoon of tomato puree, some fresh rosemary and thyme and a couple of bayleaves. It is baked in a covered Le Creuset casserole for an hour, then peeled potatoes are added, the dish covered again and cooked for another hour. Perfect with some simple green cabbage or kale. I sometimes add a tablespoon of barley to it at the start which thickens things nicely.