IRISH STEW (2) [BIDDY WHYTE LENNON]

      Title: IRISH STEW (2) [BIDDY WHYTE LENNON]
  Categories: Meats, Main dish
       Yield: 4 Servings
  
   1 1/2 lb Stewing lamb or mutton
       2 x  Large onions
       3 lb Potatoes
       1 x  Large bunch fresh parsley
       2 tb Chopped fresh thyme
       1 x  Water
       1 x  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.
[ add our full cookbook to your website ] [ Search The Cookbook ]