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Traditional Irish stew is a sturdy dish -- not at all soupy.

• 3 pounds lamb chops, trimmed of fat, bone and gristle
• 2 pounds potatoes (about 4 medium potatoes)
• 1 pound onions (about 2 medium-large onions)
• 1 tablespoon chopped fresh parsley
• 1 scant teaspoon dried thyme
• 2 cups water
• salt and pepper to taste

Cut the meat into chunks. Peel and slice the potatoes and onions.

In a large, heavy Dutch oven or saucepan, layer half of the potatoes, covering the bottom of the pan. Then cover the potatoes with half of the lamb chunks, half of the parsley and thyme, and top with half the onion. Sprinkle each layer with salt and pepper. Repeat with remaining half of potatoes, lamb and onions, seasoning each layer with salt and pepper.

Pour the 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 impossibly dry, but remember that it should not be soupy.

Does your kitchen need a high-quality Dutch oven? Get a great All-Clad, Lodge or Le Creuset Dutch oven here.

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