---------- Recipe via Meal-Master (tm) v8.02
  
       Title: IRISH STEW (2) [BIDDY WHYTE LENNON]
  Categories: Meats, Main dish
       Yield: 4 servings
  
   1 1/2 lb Stewing lamb or mutton
       2 x  Large onions
       3 lb Potatoes
       1 x  Large bunch fresh parsley
       2 T  Chopped fresh thyme
       1 x  Water
       1 x  Salt and fresh black pepper
  
   Peel the onions and slice them into rounds.  Peel the potatoes as thinly
   as possible.  Leave them whole unless they are very large.  Cut the meat
   into good-sized pieces.  Small chops can be left whole, larger ones
   divided in two.  Place a layer of onions on the bottom of a heavy
   casserole, and the meat on top of them.  Sprinkle chopped thyme and
   parsley generously, and season well.  Layer the rest of the onions with
   the potatoes.  Sprinkle thyme and parsley again at the last.  The amount
   of water you need to add depends on how good the seal is between your pot
   and its lid, and whether you like a “wet” or “dry” stew.  You will
   certainly not need more than two cups, and I use barely one.  Bring the
   water to a boil, cover as tightly as possible, and place in a preheated
   oven at 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
   stew should have some gravy, but should not be flooded by it.  “Floury”
   potatoes will dissolve into the gravy, “waxy” ones will not.  I tend to
   use a mixture.  Serve very hot with more fresh chopped parsley sprinkled
   on top.  White soda bread to mop up the gravy.
  
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