Brittingham's Irish Stew


  • 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


  1. Using a sharp knife, trim excess fat from meat.
  2. 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.
  3. Irish stew is thick and should not drown in its own broth.

Yield: 4 to 6 servings

Source: Brittingham's Pub - Philly Inquirer