My favorite day of the year is finally here! The day where my heart strings pull just a tug harder towards Ireland than the rest of the year. This recipe is authentic. Old, old school, potato famine authentic. The bonus is that it is surprisingly yummy and Whole 30/Paleo compliant. This is very easy on the digestion.
I would like to add that original Irish stew did not have carrots in it. For that matter, Corned Beef and Cabbage wasn’t born until the Irish hit NY, but that is another story for another day.
1-3 Pounds beef or lamb meat (use 1 pound meat and sometimes omit meat altogether)
12 medium white potatoes
4 medium sliced onions, divided in half
2 cups water or chicken stock
salt, pepper, 1 tablespoon thyme or any other herbs you like on potatoes
Peel all the potatoes. Divide the potatoes into thirds like the picture below. Slice 1/3 of the largest potatoes into thin slices resembling thick potato chips.
Leave the rest of the potatoes whole.
In a large pot layer all the sliced potatoes.
Then a layer of sliced onions.
Next a layer of all the meat.
Season well at this point with salt, pepper, and 1/2 tablespoon of thyme.
Add another layer of the rest of the sliced onions.
Now add all the peeled, whole potatoes on top.
Season again with salt, pepper and the other 1/2 tablespoon thyme.
Add the 2 cups of water or broth.
VERY IMPORTANT: Cover the potatoes with tinfoil, like this…
Tuck them in
Now put on the lid, make sure it fits tightly and do not lift the lid for 3 hours.
Put the burner on low to medium. You want to hear it boil but you do not want it on a high boil the entire 3 hours or it will burn. Make sure you get the boil before leaving it alone and then be sure you can hear it simmering when you turn on the timer for 3 hours.
I often break up the whole potatoes but you can also serve them whole.