Irish Lamb or Beef Stew

“This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.”
READY IN:
2hrs 55mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g boned lamb (Lamb is traditional) or 907.18 g boned beef, sliced, 1/4 inch slices (Lamb is traditional)
  • 907.18 g peeled potatoes, thinly sliced (a mandolin slicer works best)
  • 3 large onions, thinly sliced
  • salt and pepper, each layer to taste
  • 29.58 ml fresh parsley
  • 4.92 ml chopped fresh thyme or 2.46 ml dried thyme
  • 368.54 g water

Directions

  1. Trim the meat, leaving a little of the fat and slice.
  2. Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
  3. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
  4. Add the water and cover tightly.
  5. Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
  6. Do not add unless absolutly necessary.
  7. The potatoes will thicken the finished stew so it should not be too runny.
  8. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
  9. The potatoes on top should be nice and brown and crisp.

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