Classic Irish Stew

2 lbs. Lamb meat from leg, cut into 1″ cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into 1/8″ thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or beef stock
1 bunch fresh parsley, chopped

Put in the bottom of a heavy pan, a layer of lamb, layer of potatoes, onion, carrots, salt, pepper and a bay leaf. Repeat again. Season each layer. Add the beef stock. Cover tightly. Cook on low heat for 2 hours or until done. Sprinkle with parsley. Serve with Irish bread. Serves 4-6

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