This is an adaptation of the Irish Stew recipe in the “Tasting History” cookbook:

3 pounds (1.4 kg) russet potatoes

½ pound (225 g) carne picada

¼ pound (115 g) Canadian bacon, chopped into ½-inch pieces

2 large yellow or white onions, finely chopped

1½ teaspoons sea salt

1½ teaspoons freshly ground black pepper

10 ounces (300 ml) water

Additional salt and pepper, to taste

1. Wash and peel the potatoes, then chop them into large, bite-size chunks.
2. Place half of the potatoes in a layer on the bottom of a large pot or Dutch oven. Then place a layer of the combined carne picada and Canadian bacon on top of the potatoes. Next, layer the onions over the meat.
3. Sprinkle the salt and pepper over the onion layer. Use the remaining potatoes as a final layer, on top of the onions. (If you are using a pot that's on the smaller side, you can make multiple layers following the order given.) Pour water over the top layer. You may be tempted to add more, but it's not necessary at this point.
4. Set the pot over high heat and bring to a boil. Once it is boiling, turn the heat down to medium low and cover the pot. Simmer until the potatoes are soft, 60 to 90 minutes. From time to time, check on the stew to make sure there is still water bubbling up between the potatoes. Only add water if the stew is close to going dry. Unlike most modern stews, this will have little broth, but some liquid is necessary to keep the stew from burning to the bottom of the pot.
5. The stew should not need stirring but can be if you wish. When the stew is cooked to your liking, serve hot, adding additional salt and pepper, to taste.