Immigrant Irish Stew

• 5 potatoes, peeled and cut crosswise into 1/2 inch thick slices
• 3 onions, cut into 1/2 inch thick slices
• 3 carrots, scraped and cut into 1/2 inch thick rounds
• 1 parsnip, peeled and cut into 1/2 inch thick slices
• 3 1/2 lbs boneless lamb shoulder, trimmed and cut into 1 inch pieces
• 1/2 teaspoon dried thyme
• 4 dashes Worcestershire sauce
• salt and pepper, to taste
• 3 cups beef broth

1. Layer half of the potato slices on the bottom of a large, heavy pot.
2. Cover with half of the onion slices, then top with all of the carrots and parsnip.
3. Layer the lamb pieces evenly over the vegetables and sprinkle with thyme, Worcestershire, salt and black pepper.
4. Layer with the remaining potato and onion slices.
5. Pour broth over all ingredients and bring to a light boil over medium-high heat.
6. Reduce heat to low, cover and simmer 1 1/2 hours, or until lamb is very tender.

potatoes, onions, carrots, parsnip, lamb shoulder, thyme, worcestershire sauce, salt, beef broth

Taken from www.food.com/recipe/immigrant-irish-stew-83925 (may not work)