Irish Stew

• 3 large baking potatoes, peeled and thickly sliced
• 2 lb (900g) boneless lamb shoulder, cut into 1 1/2 in (3.5cm) pieces
• 3 large onions, sliced
• 3 carrots, thickly sliced
• Salt and freshly ground black pepper
• Large sprig of thyme
• 1 bay leaf
• 2 1/2 cups lamb stock or beef stock

1. Preheat the oven to 325F (160C).
2. Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper.
3. Tuck in the thyme and bay leaf.
4. Add the stock and cover.
5. Bake for 1 hour.
6. Uncover and bake 3040 minutes more, until the potatoes are browned and the meat is very tender.
7. Serve hot.
8. Variation
9. Beef and Potato Stew
10. Substitute boneless beef chuck for the lamb.

baking potatoes, onions, carrots, salt, thyme, bay leaf, lamb stock

Taken from www.cookstr.com/recipes/irish-stew (may not work)