Irish Stew

• 1 tsp butter
• 14 oz (400 g) boneless lamb stew meat, in chunks (I us

Melt the butter in a large saute pan over medium-high heat. Add the lamb and brown it on all sides. Add the onion, celery, leeks, parsnip, carrots, and rutabaga and saute for about 15 minutes. Season generously with salt and pepper.

Add enough broth to cover everything generously, then add the thyme and bay leaves.

Bring to a boil, then lower the heat and simmer for 1½ to 2 hour