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.
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