Irish Stew

Cut the tops and root ends from the onions. Cut each onion (as if it were a pie) into 6 wedges.

In a large, heavy Dutch oven, layer half of the potatoes, covering the bottom of the pan. Then cover the potatoes with half of the carrot chunks, half of the lamb chunks, half of the parsley and thyme, and top with half the onions. Sprinkle with one teaspoon of the salt and pepper to taste. Repeat with remaining half of potatoes, carrots, lamb, parsley, thyme and onions, seasoning with remaining salt and pepper.

Pour the chicken broth and water over the top layer and cover with a tight-fitting lid. If the lid does not fit tightly, place a sheet of aluminum foil between the saucepan and the lid.

Simmer gently for about 2 hours. Shake the pan occasionally to prevent sticking (shaken, not stirred, so as not to disturb the layers). After about 90 minutes, remove the lid and add a little water if it seems too dry. Replace the lid and cook the remaining 30 minutes.

Makes approximately 8 servings.