Irish Stew

Irish Stew
Photo by Christopher Hirsheimer

Ingredients

  • 3 lb. mutton or lamb from the neck or shoulder, trimmed and cut into cubes
  • 2 lb. russet potatoes, thickly sliced
  • ½ bunch parsley, trimmed and finely chopped
  • 1 lb. onions, thinly sliced
  • Salt and pepper

Preheat the oven to 250°F. Put the lamb, potatoes, parsley, and onions into a heavy casserole with a lid and season with salt and pepper. (Or layer the ingredients, starting and ending with a layer of potatoes, and seasoning each layer to taste). Add 2 cups of water or enough to barely cover th...

View full recipe at Fine Cooking

Comments

Variations on Irish Stew

  • Irish Stew
    • 2 1/2 pounds lean boneless lamb shoulder
    • 3 medium leeks
    • 3 large onions
    • 1 garlic clove
    • 1 food mill fitted with fine disk
    • 6 cups water
    • +7 other ingredients
  • Irish Stew
    • 1 nutmeg
    • 2 carrots
    • 1/2 cup onions
    • 6 medium potatoes
    • 3 tablespoons fat
    • water
    • 3 pounds lamb
    • 2 teaspoons salt
    • 1/2 cup water or 1/2 cup milk
    • +6 other ingredients
  • Irish Stew
    • 2 small onions, chopped
    • 1 quart water
    • 1 bay leaf
    • 3 medium potatoes, peeled and quartered
    • 3 tablespoons water
    • 2 teaspoons salt
    • +5 other ingredients
  • Irish Stew
    • 1/3 cup fresh parsley
    • 2 medium leeks
    • 6 large carrots
    • 5 pounds lamb shoulder chops
    • 1 1/2 tablespoons fresh thyme
    • 3 medium onions
    • +1 other ingredients

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