Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 138 Times
Can be made ahead of time.
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Irish Stew
Cookbook
There are many versions of this dish, all of which are based on lamb and potatoes. This one is a hearty casserole. Good with a fresh green vegetable, such as kale or broccoli.
Yield : Makes 4–6 servings
Prep Time : 20 mins
Cooking Time : 1 hr 30–40 mins
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
1. 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.
2. Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.
Variation
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.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.
566 kcal
8 % daily value
73 % daily value
8 % daily value
1527 mg
92 mg
33 g
7 g
6 g
43 g
107 mg
619 mg
12 g
29 g
24 % daily value
