Title: Irish Stew (2) [Biddy Whyte Lennon]
Categories: Meat Entree Irish Stew
Yield: 4 Servings
| 1 1/2 | lb | Stewing lamb or mutton |
| 2 | x | Large onions |
| 3 | lb | Potatoes |
| | | Large bunch fresh parsley |
| 2 | tb | Chopped fresh thyme |
| | | Water |
| | | Salt and fresh black pepper |
Peel the onions and slice them into rounds. Peel the potatoes as thinly as
possible. Leave them whole unless they are very large. Cut the meat into
good-sized pieces. Small chops can be left whole, larger ones divided in
two. Place a layer of onions on the bottom of a heavy casserole, and the
meat on top of them. Sprinkle chopped thyme and parsley generously, and
season well. Layer the rest of the onions with the potatoes. Sprinkle
thyme and parsley again at the last. The amount of water you need to add
depends on how good the seal is between your pot and its lid, and whether
you like a "wet" or "dry" stew. You will certainly not need more than two
cups, and I use barely one. Bring the water to a boil, cover as tightly as
possible, and place in a preheated oven at 300F for 2 1/2 - 3 hours. Keep
an eye on it towards the end, and adjust the gravy by adding a little water
if you think it too dry. A good stew should have some gravy, but should
not be flooded by it. "Floury" potatoes will dissolve into the gravy,
"waxy" ones will not. I tend to use a mixture. Serve very hot with more
fresh chopped parsley sprinkled on top. White soda bread to mop up the
gravy.