Irish Beef Stew


2 lbs Idaho potatoes (4 medium potatoes), peeled and cubed
3 cups onions, peeled, cut in half and thinly sliced
2 cups carrots, peeled and cut into 1 inch lengths
1 1/2 tsp dry thyme (or several sprigs of fresh thyme)
1 tsp salt
3 tsp ground black pepper
2 lbs boneless blade steaks (6 lamb shoulder chops can be substituted)
12 oz prepared reduced sodium beef broth
fresh chopped parsley


Preheat oven to 350 deg. In a 3 quart, heavy pan with a lid, arrange half of the potatoes, onions, and carrots. Season heavily with salt and pepper. Top with 6 sprigs of fresh thyme. Place the meat on top of the vegetables and add the remaining potatoes, onions, and carrots. Season with salt and pepper and remaining thyme. Add beef broth and 1 cup water. Cover and cook for 2 1/2 hours until the meat and potatoes are fork tender. Discard the thyme sprigs if using fresh thyme. Garnish with fresh chopped parsley and serve.