Irish Lamb or Beef Stew

• lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)↗2 lbs
• lbs peeled potatoes, thinly sliced (a mandolin slicer works best)2 lbs
• large onions, thinly sliced↗3
• salt and pepper, each layer to taste
• tablespoons fresh parsley↗2 tablespoons
• teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme1 teaspoon
• ounces water↗13 ounces

Step-by-step instructions

1. 1

   Trim the meat, leaving a little of the fat and slice.

2. 2

   Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.

3. 3

   Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.

4. 4

   Add the water and cover tightly.

5. 5

   Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.

6. 6

   Do not add unless absolutly necessary.

7. 7

   The potatoes will thicken the finished stew so it should not be too runny.

8. 8

   Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.

9. 9

   The potatoes on top should be nice and brown and crisp.