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!
- 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
- 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.
Chopped Liver is a classic Jewish appetizer served as a spread on Melba Toast, bread or crackers; as...
To say that Shrimp Scampi and Pasta is aromatic is to say a silk gown is just a dress. This exceptio...
Apple-Ginger Pork Chops is well suited to large crowds and events. Simple cooking yields wonderfully...
Roasted Sweet Potato Soup has an amazing flavor, ideally suited to early Spring, when winds blow and...