Brittingham’s Irish Stew

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

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