Irish Stew

Taken from an old newspaper clipping.

• 1 1/2 pounds lamb or beef, cubed
• 1 large onion, sliced
• 2 pounds peeled, cubed potatoes
• Salt and pepper to taste
• 1 bay leaf
• 2 cups boiling beef broth
• 3 tablespoons chopped parsley

Make layers of the meat, onions, and potatoes in oven-proof casserole. Season each layer with salt and pepper. Add bay leaf. Pour broth over the layers and top with parsley.

Simmer, covered, in pre-heated 300° oven for 2-3 hours, or until meat is tender and potatoes have absorbed some of the broth.

Note: I sometimes add a clove of minced garlic for added flavor.