Brittingham's Irish Stew
Cuisine: Irish
Author: Kitchens
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
  • 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.
Recipe by Recipes at