Irish Lamb or Beef Stew

Recipe by Derf2440
READY IN: 2hrs 55mins


  • 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


  • 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.