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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Irish Stew Recipe

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This recipe for Irish Stew, by , is from Victoria's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Brown


3 large baking potatoes, peeled and thickly sliced
2 lb (900g) boneless lamb shoulder, cut into 1 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
2 cups lamb stock or beef stock

Preheat the oven to 325F (160C). 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 3040 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.

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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