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
- 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.
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Delicious! What an amazing stew! So simple, so easy. My hubby and son had two helping each tonight. I made it mostly as written, substituting home-made turkey stock for the water and I used boneless leg of lamb as the meat. I started too late in the day yesterday to have it for dinner last night, so I baked without doing the final broiling step. I put it, pot and all, into the refrigerator. Tonight, I baked it for another hour at 275 degrees, then broiled it on high for about 10-15 minutes.