Brittingham's Irish Stew
Yield: 4 to 6 servings
Ingredients
- 2 pounds lamb shoulder, cubed
- 8 medium potatoes, sliced/unpeeled
- 3 Spanish onions, sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups water
Instructions
- Using a sharp knife, trim excess fat from meat.
- Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however.
- Irish stew is thick and should not drown in its own broth.
Attribution
Brittingham's Pub - Philly Inquirer
