Albert's Downtown Toronto Inn

Toronto, Ontario, Canada

Heritage Recipe

Irish Stew

Ingredients

2 to 3 pounds of boneless neck, breast, or shoulder of mutton or lamb cut into 1-inch cubes (cheaper cuts can be used, such as middle neck or scrag end of neck prepared into cutlets or pieces)

4 large onions, peeled and cut into 1/4-inch slices

6 medium-sized peeled potatoes, cut crosswise into 1/4-inch slices

Salt and pepper

1/4 teaspoon thyme

Cold water

Line the bottom of a stewpan or casserole with a layer of pieces of meat; season with salt, pepper, and thyme. Cover with onion slices and potatoes and repeat this operation in layers until all the ingredients are used up, finishing with a layer of potatoes.

Pour in enough water to just cover the potatoes. Bring the stew to a boil over high heat, then reduce the heat to its lowest possible point and cover with lid tightly. Simmer for 1-1/2 to 2 hours, shaking the pot from time to time to stop burning.

If you prefer, you may cook the stew in a preheated 350-degree oven instead of on top of the stove. In this event, bring the casserole to a boil on top of the stove before placing it in the lower half of the oven.

Traditionally, Irish stew is accompanied by pickled red cabbage.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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