Irish Stew

Ingredients for 4 servings:

• 6 slice(s) bacon, thin
• 750 g lamb (from the leg)
• 750 g onion(s)
• 1 kg potatoes
• ½ tsp thyme (shredded)
• 1 bay leaf
• Salt and pepper, from the mill
• ½ liter meat broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Irish stew

Pat the lamb dry and cut into 1 1/2 – 2 cm cubes. Peel and slice the onions. Peel the potatoes and cut into 1/2 cm thick slices. Line the bottom of a tall pot with the bacon slices. Layer about half of the potatoes on top. Distribute all the onions on top. Arrange the lamb on top of the onions and season well with salt and pepper. Layer the remaining potato slices on top, adding the thyme and bay leaf. Carefully pour the meat broth around the edges. Bring to a boil, cover, and simmer for about 1 1/2 hours. Do not stir during this time, but add a little more water if needed. Beef can also be used instead of lamb. In Ireland, there are many variations of Irish stew; for example, some of the onions and/or potatoes can be replaced with white cabbage, carrots can be added, etc. According to Irish tradition, Irish stew is a true stew, where you use whatever is on hand.