Stew must be respected in order to be respectable. This version of Irish stew takes liberties but shows a loving respect for this simple, dish, popular in all cultures but legendary to the Emerald Isle. A good strong plays a role in this version. My trick is to cook the stew with a few vegetables until the meat is tender. For the last hour or so, I add fresh baby carrots and potatoes. The stew emerges with nice chunks of vegetables, the meat is soft and the gravy is well flavored with the first round of vegetables. Steamed turnips on the side is another nice touch.