Irish Lamb or Beef Stew

Ingredients

• 2 lbs boned lamb or 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

1. 1

   Trim the meat, leaving a little of the fat and slice.

2. 2

   Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.

3. 3

   Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.

4. 4

   Add the water and cover tightly.

5. 5

   Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.

6. 6

   Do not add unless absolutly necessary.

7. 7

   The potatoes will thicken the finished stew so it should not be too runny.

8. 8

   Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.

9. 9

   The potatoes on top should be nice and brown and crisp.