Irish Stew
Courtesy of
our Double Fifteen luvin’ Dirty Dennis
A true
tradition in every Mick’s house, Irish Stew.
If cooked
slowly, this hearty, nourishing and popular dish will be both flavorsome and
tender.
You will
need:
2 lb boned
lamb
4 large potatoes
2 large
onions
3 or 4
medium carrots
a sprig
of parsley
2 cups of
water
salt and
pepper.
Cut the
meat into decent sized chunks. Peel the vegetables and slice them in thick
portions. Chop the parsley. Use a pot with a tight fitting lid. Put the ingredients
in layers, starting and finishing with potatoes. Pour in the water and season
with the S&P to your taste. Cover and cook over a very low heat for 1.5
hours or until the meat is tender and the potatoes have thickened the broth.