Recipe by Derf
This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.
Top Review by Lorac
Dorothy, I was just going to post this recipe but I see you beat me to it. This is an authentic version that is simple and quick. The meat is not browned and requires just potatoes and onions. In my version I use bay leaf instead of thyme, 1 cup beef broth and 1 cup beer instead of water and I don't brown the potatoes. Current food trends seem so dependent on a long list of ingredients and strange parrings. It is so wonderful to eat such delicious simple food.
- 2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)
- 2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
- 3 large onions, thinly sliced
- salt and pepper, each layer to taste
- 2 tablespoons fresh parsley
- 1 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 13 ounces water
Directions See How It's Made
- Trim the meat, leaving a little of the fat and slice.
- Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
- Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
- Add the water and cover tightly.
- Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
- Do not add unless absolutly necessary.
- The potatoes will thicken the finished stew so it should not be too runny.
- Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
- The potatoes on top should be nice and brown and crisp.