Classic Irish Stew

Preheat the oven to 325 degrees.
Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon canola oil.
Add about 1/3 of the meat and sprinkle with salt and pepper.
2 pounds mixed lamb shoulder and stew beef, Salt and pepper
Cook until browned on all sides. Repeat until all meat has been browned, adding additional oil when needed.
Add the remaining oil to the pan and add the prepared vegetables. Cook, stirring often, until the onion is translucent (5-6 minutes).
3 tablespoons canola oil
2 medium onions, 3 ribs celery, 4 large carrots
Return the browned meat to the pan.
Add the stock and bay leaf.
4 cups beef stock, 1 bay leaf
Bring to the boil, then remove from the heat.
Arrange the potatoes on top of the stew.
5 large baking potatoes
Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
6 tablespoons butter
Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.
Serve with sliced, buttered Irish soda bread.