1/3 Photos of Irish Lamb or Beef Stew
2 hrs 55 mins
2 hrs 35 mins
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.
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- 2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)
- 2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
- 3 large onions, thinly sliced
- salt and pepper, each layer to taste
- 2 tablespoons fresh parsley
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 13 ounces water
- 1Trim the meat, leaving a little of the fat and slice.
- 2Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
- 3Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
- 4Add the water and cover tightly.
- 5Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
- 6Do not add unless absolutly necessary.
- 7The potatoes will thicken the finished stew so it should not be too runny.
- 8Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
- 9The potatoes on top should be nice and brown and crisp.
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Nutritional Facts for Irish Lamb or Beef Stew
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 220.6
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 21.9 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 7.0 g
- Sugars 6.5 g
- Protein 5.8 g
The following items or measurements are not included: