Boil some water in a large saucepan, sufficient to cover the meat and have approx 3 cm left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1.5 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List