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Preheat oven to 275F. Layer the potatoes, meat
and onions in a large
casserole, starting and finishing with a layer
of potatoes. Season
each layer with salt, pepper, parsley and thyme.
Add water and beer;
cover tightly. Cook in preheated oven for 2 1/2
hours; shake
occasionally to prevent sticking, and check liquid
now and then. Do
not add unless absolutely necessary. The potatoes
will thicken the
finished stew so it should not be too runny.
Just before serving, remove lid and brown the
top under a hot
broiler and sprinkle with additional parsley. The
potatoes on top
should be brown and crisp.
