800g \ 2 lbs mutton or lamb, boned neck
2 large white onions
3 tablespoons vegetable oil
600ml \ 2 1\2 cups beef stock
2 bay leaves
800g \ 2 lbs floury potatoes
2 tablespoons fresh, chopped parsley
Cut the meat into bite size pieces.
Peel the onions. Slice into thick rings.
Heat the oil in a large pot. Brown the meat in batches.
Remove from the pot and set aside.
Add the onion slices to the pot and cook until translusent.
Put the meat back in the pot.
Pour in the beef stock and add the bay leaf.
Cover and simmer over a low heat for about 1 hour.
Peel the potatoes and cut into eights.
Add them to the stew and bring to a boil over hight heat.
Turn down the heat and continue cooking over a low heat for another 30 minutes until the potatoes are tender.
Season to taste with salt and pepper.
Garnish with parsley and serve.