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  Added: May 29, 2007  •  Visited (807)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Irish Stew
What You Need:
  • 6 medium-sized peeled potatoes (about 2 pounds), cut crosswise into ¼-inch slices
  • 4 large onions (about 1½ pounds), peeled and cut into ¼-inch slices
  • 3 pounds lean boneless lamb neck or shoulder, trimmed of all fat and cut into 1-inch cubes
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ¼ teaspoon thyme
  • Cold water

  • How To Cook:
    1. Spread half the potatoes on the bottom of a heavy 4- to 5-quart casserole or Dutch oven, and cover them with half the onion slices and then all the lamb. Sprinkle with ½ teaspoon of the salt, a few grindings of pepper and the thyme.

    2. Arrange the rest of the onions over the meat and spread the remaining potatoes on top. Sprinkle with ½ teaspoon of salt and a few grindings of pepper, then pour in enough cold water just to cover the potatoes.

    3. Bring the stew to a boil over high heat, reduce the heat to its lowest possible point, and cover the casserole tightly. Simmer for 1½ hours. Check from time to time and add boiling water, a tablespoon or two at a time, if the liquid seems to be cooking away.

    4. Serve the stew directly from the casserole or Dutch oven, ladling it into heated deep individual serving plates. Traditionally, "Irish stew" is accompanied by pickled red cabbage.

        If you prefer, you may cook the stew in a preheated 350°F oven instead of on top of the stove. In that event, bring the casserole to a boil on top of the stove before placing it in the lower third of the oven.
    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Ireland
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Onion
    Dish » Stew


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