2 lbs. boneless lamb for stew
2 lbs. potatoes, peeled and thickly sliced
3 onions, sliced
3 carrots, sliced
Salt and pepper
1 tsp. thyme
2 c. cold water

In casserole arrange alternate layer of potatoes, meat, onion, and carrots. Season each layer with salt and pepper and thyme. Finish with a thick layer of potatoes. Pour on the water; cover and cook in a 325 degree oven for about 2 1/2 hours, or until the meat is tender. Serves 6-8.