Irish Stew

The request that I read most often in the e-mails regarding the first cookbook sweepstakes was, "I'd really, really like to try the "German" recipes!" And it was the Irish Stew, in turn, that I got most requests for... What can I say? Your wish is certainly my command - after all, this website is for you!

This recipe is a real easy one! It's prepared in no time at all and the stew practically cooks itself. When it's done, you will have a light and yet hearty stew that will immediately recall memories of your last vacation in Ireland - that's at least what I (and friends of mine) experienced...

Ingredients (to serve 4):

1 lb. boned lamb
4 large potatoes
2 large onions
4 medium carrots
a few sprigs of parsley
salt and pepper
at least 2 cups water

Tip 1: The dish may also be made with mutton, in which case it requires about two and a half hours cooking time.

Tip 2: The amount of parsley can be individually adjusted - which, by the way, holds true for all ingredients.

Preparation (about 15 minutes plus 1 1/2 hours cooking time):

1. Cut the meat into good-sized chunks. Peel the vegetables and slice them thickly or cut them into similarly good-sized chunks. Chop the parsley.

2. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.

3. Pour in the water and season to taste. Cover and put on a low heat for about one and a half hours until the meat is tender and the potatoes have slightly thickened the liquid.

See, I promissed you it's an easy recipe. Perfect with it is some Irish stout beer like Guinness or Murphy's ... enjoy!