Ingredients
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2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)
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2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
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salt and pepper, each layer to taste
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2 tablespoons fresh parsley
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1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
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13 ounces water
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3 large onions, thinly sliced
Instructions
- Trim the meat, leaving a little of the fat and slice.
- Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
- Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
- Add the water and cover tightly.
- Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
- Do not add unless absolutly necessary.
- The potatoes will thicken the finished stew so it should not be too runny.
- Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
- The potatoes on top should be nice and brown and crisp.