IRISH STEW  

2 lb. (900g) Gigot Mutton,  Lamb chops or stewed beef  2 lb. (900g) Potatoes I lb. (450g) Onions 1 large Turnip  4 large Carrots I bay leaf  I Sprig of Parsley Pepper & Salt  Pinch of thyme sage (or favorite mix of herbs) I and a half pints (850mi) of Water  1. Divide the meat up into even size pieces  2. Cut off all excess fat from meat  3. Peel and half Potatoes  4. Peel and Slice the Onions  5. Peel and Chop Turnip and Carrots  6. Place the Meat in a Large Pan, add a pinch of pepper, salt,  bayleaf     and seasoning on top  7. Place the remanding Ingredients in the Pan in layers as following      Meat - Onions - Turnips - Carrots - Potatoes  8. Add a pinch of seasoning between each layer  9. Add Water, salt, pepper and seasoning to taste bring to the boil  I0. Reduce heat and place lid on Pan, simmer on a gentle heat for 2 hours  11. Check regularly and stir if necessary to ensure no sticking is occurring  12. Add additional water if required, remember the dish should be quite thick,  so do not make it too watery.  13. Chop the Parsley finely and lightly sprinkle on top of stew when serving  Serving Suggestion: With Homemade Brown Bread and Irish Butter

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