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
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Irish
Serves: 4 to 6
  • 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
  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 and the carrot chunks, sprinkling parsley, thyme, and salt and pepper between the layers.
  3. Continue layering and sprinkling, ending with a layer of potatoes on top.
  4. 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.
  5. 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.
  6. Irish stew is thick and should not drown in it's own broth.
Source: Brittingham's Pub; as reprinted in the Philadelphia Inquirer.

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