The perfect meal for St. Patrick's Day aka St. Paddy's Day. An authentic Irish stew that is hearty and delicious and great to share with company. Just don't forget to wear green on March 17 or you might get pinched.

Make the roux. Over medium-high heat, melt 2 tbsp of butter and combine with 2 tbsp of flour. Stir continuously with a wooden spoon for 15-20 minutes until the roux is a rich milk chocolate color. Adjust the heat as necessary so the roux does not burn. Pour in 4 cups of beef broth.

In a Dutch oven, brown 1.5-2 lbs of lamb meat seasoned with salt and black pepper in avocado oil. Remove once browned and melt 1 tbsp of butter and toss in 1 diced yellow onion and 3 stalks of diced celery.

Once the onion and celery are fragrant add 3 diced carrots, 1 diced parsnip, and 2 large cubed russet potatoes. Make sure all of the root vegetables are peeled. Pour the beef broth in and add 2 bay leaves and 2-3 tbsp of dried parsley. Add the lamb with juices.

Bring to temperature, cover, and stick in the oven to braise at 300 degrees for 3 hours.

Serve in bowls with soda bread and an Irish beer or whiskey.