Lobscouse ... not the modern shite....
50g beef dripping or 50ml vegetable oil
750g neck of lamb fillet or shin of beef, cut into rough 2cm cubes
1 large onion, peeled
3 carrots, peeled and roughly chopped
500g medium potatoes, peeled and quartered
200g dried peas, soaked overnight
A few sprigs of thyme
2 litres beef or lamb stock
Salt and freshly ground black pepper
50g pearl barley
Melt the dripping in a heavy-bottomed frying pan, season the meat with salt and pepper and fry on a high heat until nicely coloured. Add the rest of the ingredients, bring to the boil, lightly season with salt and pepper and simmer gently for 2-2.5 hours until the meat is tender. That's it. Serve with buttery cabbage or mashed root vegetables.