Ingredients
- 300 df
- 3 lamb rib
- 3 tbs
- 1 w
- 1/2 casserole dish
- 1/2 onions
- 475 ml water
- 3 gr thyme (dried)
- 3 gr parsley
- 2 gr parsley (chopped)
- 6 slices potatoes (peeled)
- 3 slices onions (peeled)
- some pepper
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.
