Irish Lamb or Beef Stew
photo by Derf2440
- Ready In:
- 2hrs 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- Trim the meat, leaving a little of the fat and slice.
- Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
- Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
- Add the water and cover tightly.
- Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
- Do not add unless absolutly 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 remaining parsley.
- The potatoes on top should be nice and brown and crisp.
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Reviews
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Dorothy, I was just going to post this recipe but I see you beat me to it. This is an authentic version that is simple and quick. The meat is not browned and requires just potatoes and onions. In my version I use bay leaf instead of thyme, 1 cup beef broth and 1 cup beer instead of water and I don't brown the potatoes. Current food trends seem so dependent on a long list of ingredients and strange parrings. It is so wonderful to eat such delicious simple food.
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This stew was amazing! It took about 10mins to prepare. I used lamb and let it cook slow all afternoon. By dinnertime the wonderful aroma had me on my knees! I would recommend this recipe especially to the guys out there who want a REALLY easy way to make a dinner that lasts for 2 days of breakfast, lunch & dinner ;)
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Tweaks
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The first time I made this I made it exactly as directed, and I've tried several variations as well, usually use a mix of lamb and beef, replace the water with 1/2 beer and 1/2 beef stock and add extra seasonings (seasoning salt, bay, basil, sage, whatever sounds good at the moment). I rather like this dish, but lately dear family has taken to complaining when I make it. Mostly that it's too bland, too thick, and doesn't have any vegetables. I guess even the basics can't please 'em all. Thanks anyway.
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Exactly what stew is supposed to be: simple, no-fuss comfort food. I made this in the crockpot on the 'auto' setting (high then low), took just under 6 hours. I used vegetable stock instead of water, and didn't even get a chance to brown the potatoes, because it smelled so delicious that the family gobbled it up the moment it came off the heat. Will definitely make this again, thanks!
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Dorothy, I was just going to post this recipe but I see you beat me to it. This is an authentic version that is simple and quick. The meat is not browned and requires just potatoes and onions. In my version I use bay leaf instead of thyme, 1 cup beef broth and 1 cup beer instead of water and I don't brown the potatoes. Current food trends seem so dependent on a long list of ingredients and strange parrings. It is so wonderful to eat such delicious simple food.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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