• Slice each onion in half. Cut each half into 3 or 4 crescents.
• Peel and quarter each potato. (Do the same for rutabagas and turnips.)
• Chop carrots into 1/2-inch slices. (Do the same for parsnips.)

Crock Pot Instructions

• Layer in a crockpot in this order: Onions on the bottom, then carrots, potatoes, and other root vegetables. Finally, place beef, lamb, or sausage on top. It is not necessary to brown the beef in advance.
• If adding herbs, do this now.
• Add 4-8 cups of liquid - water, vegetable or beef stock, or Guinness (not traditional). The meat does not need to be submerged as the vegetables will release liquid as they cook.
• Cook on low for at least 8 hours, or until potatoes do not resist a spoon and the meat falls apart when prodded with a fork.

Stove Top (Hob) Instructions

• Fill an 8-quart pot about 2/3 full with liquid - water, broth, or Guinness (not traditional).
• Add potatoes and meat and bring to a boil.
• Add carrots and onions.
• Turn the heat down to low. Place the lid on a little askew so some steam can escape.
• Cook slowly for at least an hour, but as long as you'd like. Potatoes should be cut with no resistance and the meat should be fork tender.

Optional: To Thicken the Gravy

• Option 1: Create a roux by melting about 1/4 cup butter and adding 1/2 cup flour (or more, if very little liquid escaped during cooking) while whisking. Add about 2 cups broth from the cooking pot, whisking constantly until the gravy is hot and bubbly.
• Add to the cooking liquid. Stir and allow to cook about 30 minutes longer.
• Option Two: Use a fork or immersion blender to mash a couple of the potatoes and stir into the rest of the cooking liquid.

Season

• Finally, salt and pepper to taste.
• If desired, garnish with fresh herbs.