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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: IRISH STEW (2)


  4. Categories: Meats, Main dish

  5. Yield: 4 servings

  6. 1 1/2 lb Stewing lamb or mutton

  7. 2 x Large onions

  8. 3 lb Potatoes

  9. 1 x Large bunch fresh parsley

  10. 2 T Chopped fresh thyme

  11. 1 x Water

  12. 1 x Salt and fresh black pepper

  13. Peel the onions and slice them into rounds. Peel the potatoes as thinly

  14. as possible. Leave them whole unless they are very large. Cut the meat

  15. into good-sized pieces. Small chops can be left whole, larger ones

  16. divided in two. Place a layer of onions on the bottom of a heavy

  17. casserole, and the meat on top of them. Sprinkle chopped thyme and parsley generously, and season well. Layer the rest of the onions with

  18. the potatoes. Sprinkle thyme and parsley again at the last. The amount

  19. of water you need to add depends on how good the seal is between your pot

  20. and its lid, and whether you like a "wet" or "dry" stew. You will

  21. certainly not need more than two cups, and I use barely one. Bring the

  22. water to a boil, cover as tightly as possible, and place in a preheated

  23. 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

  24. stew should have some gravy, but should not be flooded by it. "Floury"

  25. potatoes will dissolve into the gravy, "waxy" ones will not. I tend to

  26. use a mixture. Serve very hot with more fresh chopped parsley sprinkled

  27. on top. White soda bread to mop up the gravy. --


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