Irish Stew By James Beard, Chef & Cooking Teacher

3 lb ; rib or shoulder chops

6 md Potatoes; peeled; sliced

3 ts Parsley; chopped & mixed w/

1 1/2 ts Thyme; dried (mix w/parsley)

3 lg Onions; peeled; sliced

2 c Water

2 tb Parsley, chopped (or 3 tbs)

x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF.

In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving.