Thick Irish Stew

Ingredients

• 3  bay leaves 
• 4  carrots coarsely chopped
• 4 ounce lamb shoulder blade chops 
• 4  onions coarsely chopped
• 14 ounce peas split yellow dry
• 0.3 teaspoon cracked pepper black
• 6  potatoes coarsely chopped
• 1 pinch salt 
• 4 cups vegetable broth 
• 8 servings water to cover

Equipment

• pot

Directions

1. Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
2. Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3. Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.