Saturday, 12 December 2009

Recipe: Irish lamb or beef stew

This is comfort food, originally lamb but beef is now just as authentic in Ireland. 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.

SERVES 4 -6 (change servings and units)

  • 2 lbs boned lamb or 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

  1. Trim the meat, leaving a little of the fat and slice.
  2. Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
  3. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
  4. Add the water and cover tightly.
  5. Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
  6. Do not add unless absolutly necessary.
  7. The potatoes will thicken the finished stew so it should not be too runny.
  8. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
  9. The potatoes on top should be nice and brown and crisp.
If you have grown everything yourself, other than the meat, then it tastes twice as good, and though some people add stout to the recipe, I prefer it as a drink with the meal!

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