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Irish Stew Recipe

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This recipe for Irish Stew is from Victoria's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
3 large baking potatoes, peeled and thickly sliced
2 lb (900g) boneless lamb shoulder, cut into 1½ in (3.5cm) pieces
3 large onions, sliced
3 carrots, thickly sliced
Salt and freshly ground black pepper
Large sprig of thyme
1 bay leaf
2½ cups lamb stock or beef stock
Directions:
Directions:
Instructions
Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.

Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.

For Beef and Potato Stew, substitute boneless beef chuck for the lamb.

Notes:
Prepare ahead: The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat thoroughly in the oven before serving.

 

 

 

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