Irish Stew

It has been awhile since I have blogged and those of you who have checked this sight may have well given up on anything new. It is back to school time, with the whirlwind of 200+ things that need done before the children walk through the doors.
I did promise an authentic Irish Stew to a reader who is part of the family and lives in an area of the country that a good stew would be such a warm treat on a cold winter day.
Everywhere we traveled in Ireland offered this basic stew, sometimes with lamb and sometimes with beef. It has little liquid compared to our stews and is quite thick and hearty.

Irish Stew

3 lb potatoes, peeled
2 1/2 lb of stewing lamb (or beef)
1 lb onions, chopped
5 tablespoons fresh parsley, chopped (soft kind)
1 tablespoon fresh thyme, chopped
1-2 cups of water
salt and freshly ground pepper

Peel the potatoes. Leave them whole unless very large. The bones in the meat and certain amount of fat are essential to the flavour of Irish Stew; the potatoes absorb a good deal of the fat and flavour of the meat. The meat is not cubed but left in fairly large pieces. When the meat is cooked enough it falls away from the bone, which then poses no hazard on the plate. Place a layer of onion on the bottom of a heavy pot or casserole. Lay the meat on this. Season with the salt and pepper and sprinkle generously with fresh parsley and much less generously with chopped fresh thyme. Layer the rest of the onions with the potatoes and finish with the rest of the herbs. The amount of water you add depends on how hood the seal is between the pot and lid. Bring to the boil and cover tightly. You may either simmer it gently on the hob or cook in the oven at 300 degrees F/Gas 2 for 2 1/2-3 hours.
The finished stew should be moist but not too liquid. Add a little hot water during cooking only if it appears to be getting too dry for your taste. Floury potatoes will partly dissolve into the liquid, thickening it a little, waxy potatoes will not. It's a matter of taste which you use, some people use a mixture of both. Serve with lots of chopped fresh parsley. Carrots, which should be cooked separately, are the perfect accompaniment.
This is a classic white stew. In some regions of Ireland carrots are added to the stew but purists maintain that these spoil the simple, pure flavor of the dish.

The Irish are excellent cooks and we always were amazed by the great meals in every town we visited.
Enjoy!!