IRISH STEW

• Using a sharp knife, trim off any excess fat from the meat. Do not remove the bone. Cut the meat into 2-inch chunks with a cleaver of a knife. (Or ask the butcher).

•  Put a layer of sliced potatoes in a large stew pot, followed by a layer of onions, and then a layer of chunked meat, sprinkling parsley, thyme, and salt and pepper in between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top.

•  Add the water to the pot, cover it, and bring to a boil. Turn down the heat and gently simmer for 2 hours, or until the meat is very tender. You may have to stir and add a little water from time to time to keep the liquid level up. Be careful not to overdo it, however: Irish stew is a thick stew and should not drown in its own broth.