Watkins Irish Stew

3 leeks
8 medium sized peeled potatoes, slices
4 lb/1.8 kg lean boneless lamb neck or shoulder, trimmed of fat and cut into cubes
1/4 cup / 60 mL Watkins Chicken Soup Base
1 1/2 tsp / 7.5 mL Watkins Thyme
1 teas. / 5 mL Watkins Cracked Black Pepper, to taste
2 cups cold water

Trim root and leaf end of leeks, Split down the center and was thoroughly to remove dirt that might be trapped between leaf layers. Cut into slices crosswise. Place half the potatoes in bottom of a heavy 5-6 quart/liter Dutch oven or oven-proof kettle. Cover with half of leeks and all of lamb. Sprinkle with half of soup base, half of thyme and half of pepper. Arrange remaining potatoes and leeks on top; sprinkle with remaining soup base, thyme and pepper. Pour water over top. Place on stove top burner over high heat. bring stew to a boil; remove from heat and cover. Place in a 350 degree F / 180 degree C oven and bake for 1-1/2 hours. Makes 8 servings.

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