Ingredients:
2-3 pounds of boneless neck breast or shoulder of mutton or lamb, cut into 1 inch cubes (Cheaper cuts can be used, such as middle neck, prepared into cutlets or pieces)
4 large onions, peeled cut into 1/4-inch slices
6 medium-sized peeled potatoes, cut crosswise into 1/4-inch slices
Salt and pepper to taste
1/4 teaspoon thyme
Cold water
Instructions:
Line the bottom of a stew pan or casserole with a layer of pieces of meat; season with salt, pepper and thyme. Cover with onion slices and potatoes. Repeat this operation in layers, until all the ingredients are used up, finishing with a layer of potatoes.
Pour in enough water to just to cover the top layer of potatoes. Bring the stew to a boil over high heat, reduce the heat to its lowest possible point, and cover with lid tightly. Simmer for 1 and 1/2 - 2 hours, shaking the pot from time to time to prevent burning.
If you prefer, you may cook the stew in a preheated 350 F. oven instead of on top of the stove. In this event, bring the casserole to a boil on top of the stove before placing it in the lower half of the oven.
Traditionally, Irish stew is accompanied by pickled red cabbage.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
