Brittingham’s Irish Stew

By Master Chef on March 15th, 2020 · In Dinner, Herbs and Spices, Holiday Meals, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Techniques, Vegetables

Brittingham’s Irish Stew actually comes from Pennsylvania; evidence that the Irish diaspora brought with it the great cookery of the Emerald Isle. Simple and wonderful!
Brittingham's Irish Stew

Brittingham's Irish Stew

Prep time

30 mins

Cook time

1 hour 30 mins

Total time

2 hours

Author: Epicurus.com Kitchens

Recipe type: Soups and Stews

Cuisine: Irish

Serves: 4 to 6

Ingredients

2 pounds lamb; cubed, shoulder
8 medium potatoes; sliced, unpeeled
3 Spanish onions; sliced
3 medium carrots, peeled and cut into chunks
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 and the carrot chunks, 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 it's own broth.

Notes

Source: Brittingham's Pub; as reprinted in the Philadelphia Inquirer.

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