Irish Stew

8 ingredients
10 steps

Ingredients

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

Directions

  1. 1
    Preheat the oven to 325F (160C).
  2. 2
    Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper.
  3. 3
    Tuck in the thyme and bay leaf.
  4. 4
    Add the stock and cover.
  5. 5
    Bake for 1 hour.
  6. 6
    Uncover and bake 3040 minutes more, until the potatoes are browned and the meat is very tender.
  7. 7
    Serve hot.
  8. 8
    Variation
  9. 9
    Beef and Potato Stew
  10. 10
    Substitute boneless beef chuck for the lamb.

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