Irish P.J. Moriarty's Irish Stew

• 3 lb. potatoes, peeled and thinly sliced
• Salt
• Freshly ground pepper
• 1 lb. onions, thinly sliced
• 3 lb. stewing lamb, cut into cubes
• 1 qt. water
• beef stock
• Chopped fresh parsley for garnish

1. Line the bottom of an enameled cast iron casserole with a layer of sliced potatoes.
2. Season with salt and pepper.
3. Add a layer of onions and seasonings, then a layer of lamb.
4. Continue layering, seasoning each layer with salt and pepper.
5. End with a layer of potatoes.
6. Pour in the water or stock and bring rapidly to a boil.
7. Skim the surface of the stew, then lower heat, cover and simmer until meat is tender, about 2 1/2 hours.
8. Sprinkle stew with fresh chopped parsley and serve from the casserole.
9. Serves 6.
10. Larousse Treasury of Country Cooking

potatoes, salt, freshly ground pepper, onions, stewing lamb, water, beef stock, fresh parsley

Taken from www.foodgeeks.com/recipes/20848 (may not work)