- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 161 Times
Can be made ahead of time.
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.
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.
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.
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.