Ingredients:
2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices ( Lamb is traditional)
2 lbs peeled potatoes, thinly sliced ( a mandolin slicer works best)
3 large onions, thinly sliced
salt and pepper, each layer to taste
2 tablespoons fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
13 ounces water
Directions:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 175 min.