Irish Lamb Vegetable Stew

Once upon a time in the peasant families of Ireland, food was cooked in one pot. There just weren't any other dishes. And I wanted to add as much meat and vegetables to the dish as possible. That's how the culinary recipe for Irish stew appeared. Rather, not one recipe, but many recipes, because there is no strict recipe for this dish. As one of the options, I offer my own. It turns out very well.
First fill the meat with cold water and bring it to a boil. As soon as the foam appears, we immediately take out the meat. This is done so that the stew does not foam later. We lower the meat into cold water, where we cool and rinse.
In a large saucepan, melt the butter. We put two thinly sliced onions, two hundred grams of potatoes, crushed garlic. Fry for a few minutes. We put all the herbs in a bag and put them in a saucepan, put the diced meat in the same place and fill it all with water. Cook under the lid on low heat for about half an hour. By this time, the meat should be half cooked, and the potatoes should be slightly boiled, which makes the broth thick and not transparent. Add the diced carrots and cook for another ten minutes. Then put the remaining potatoes and chopped celery stalks. We boil all this for about twenty more minutes. At the very last moment, we put the cabbage and cook a little more until the cabbage is ready. Take out the bag of spices, salt and pepper.