An Irishman's Wife's Traditional Irish Stew

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1. 1Step 1: Preheat the oven to 150°C/300°F.
2. 2Step 2: Warm a cast-iron casserole with a little oil. Once hot, add a few lamb pieces and brown on all sides. Cook in batches to avoid overcrowding and stewing. Remove each batch to a plate and set aside. Don't worry about browned bits sticking to the pot; they add flavor.
3. 3Step 3: Add a little more olive oil if needed, then add onions and leeks. Sauté on low to medium heat until softened and translucent. Add garlic and sauté for 30 seconds until fragrant.
4. 4Step 4: Return the browned lamb to the pot along with the carrot, herbs, and beef stock. Stir to combine and bring to a simmer on the stove. Cover and place in the oven for 2.5 hours.
5. 5Step 5: Remove from the oven and add the baby potatoes and Dutch baby carrots.
6. 6Step 6: Return to the oven for a further 30 minutes. Remove and taste to ensure the meat is tender and the potatoes are cooked.
7. 7Step 7: Stir through the Worcestershire sauce and season with salt and pepper.