Ingredients:

2 pounds Lamb -- cubed shoulder
8 medium Potatoes -- sliced/unpeeled
3 Spanish onions -- sliced
2 tablespoons Chopped fresh parsley
1 tablespoon Chopped fresh thyme or
1 teaspoon Dried thyme
Salt and pepper to taste
2 cups Water

Using a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in it's own broth. Makes 4 to 6 servings.

Source: Brittingham's Pub; as reprinted in the Philly Inquirer.

Source: All Abput Food