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Irish Stew (Tablespoon butter or drippings)

1 tablespoon butter or drippings 2 onions 6 parboiled potatoes 1 carrot Salt and pepper Cut the meat into pieces two inches square; brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired.

A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavor.