Idaho Potato Irish Stew
Servings: 6 or more

2 pounds IdahoŽ potatoes (4 medium) -- pared and sliced 1/4-inch thick
3 cups onions (peeled) -- cut in half and thinly sliced
2 cups carrots (peeled) -- cut into 1-inch lengths
12 sprigs fresh thyme OR 1-1/2 teaspoons dry thyme
Salt and freshly ground black pepper
12 ounces prepared beef broth
2 pounds boneless blade steaks OR 6 lamb shoulder chops
3 tablespoons flour
Fresh chopped parsley

Preheat oven to 350°. On the bottom of a 3-quart casserole dish or heavy pot with a lid. spread half of the potatoes, onions and carrots. Season heavily with salt and pepper.
Top with 6 sprigs of fresh thyme or 3/4 teaspoon dried thyme. Place the blade steaks or chops on top of the vegetables. Top the meat with remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme.

Cover the stew with the beef broth and enough cold water to barely cover the top of the vegetables in the pot. Place lid on the pot and cook for 21/2 hours until the meat and potatoes are fork tender. To serve, remove meat, potatoes, and vegetables from the pot. Discard the thyme stalks, if using fresh thyme.

In a small bowl, blend flour with enough water to make a smooth paste. With a wire whisk, blend the flour mixture into the hot broth. Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil. Cook the sauce for 3 to 4 minutes until thickened.
Season with salt and pepper.
To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls; top with sauce and garnish with fresh chopped parsley.

Note: Traditionally, lamb shoulder chops or leftover bits of beef are used to make this peppery stew. In this recipe, flavorful lean beef is simmered with the vegetables in an aromatic broth. The long cooking brings out all the subtle flavors of the meat and vegetables and the IdahoŽ potatoes retain their texture and shape.