Irish stew is a simple yet hearty meal which will fill you up and warm your belly even after a long, cold, wet day in the fog or with the sheep ☺
1/2-1lb leftover lamb roast (beef works if you don't have lamb, but lamb is better!)
2-3Tbs garlic (or 1Tbs garlic powder)
salt, pepper, parsley, thyme, rosemary, and a bay leaf (I use a good sprinkle of each...amounts are very much up to you. I use lots of salt and thyme, and very little rosemary, because that's just what I like...)
Cut up the lamb, potatoes, carrots and onion into 1/2inch cubes. If the meat had leftover juices, those are the best base for the broth, however stock or bullion (lamb, beef, or vegetable) will suffice in a pinch. I put all the ingredients in a large pot, and add just enough water to cover them all. Stir around a bit, and then cover and cook on med-low heat until all veggies are soft, stirring occasionally. Once veggies are soft, remove lid and allow to simmer until you're ready to serve it. (With 1/2" chunks, my soup needed less than an hour to all be soft.)
I recommend serving it with warm biscuits, homemade bread, or rolls.