Irish Stew Recipe

Provided By
This Irish lamb recipe is more like a casserole than a stew. Prepared as a layered meat and potatoes main dish, this quick-and-easy stew recipe can be baked in the oven rather than on the stovetop or in a slow cooker.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1 pound cubed lamb: pre-cut stew meat, or meat from shoulder, shanks or neck
  • 3 pounds potatoes
  • 2 large onions
  • 2 cups broth (or use all water)
  • 1 teaspoon thyme
  • 1 bay leaf
  • salt, pepper, water
Container: Dutch oven or lidded casserole, 4 to 5 quart
Directions
PREP
15 mins
COOK
2 hrs
  • Preheat oven to 325°F.  Peel the potatoes and slice crosswise, about 1/4 inch thick.  Slice the onions about 1/4 inch thick. Trim as much fat as possible from the lamb and cut into cubes about 1 inch on a side.
  • Layer half of the potatoes in a Dutch oven or other 4 or 5 quart oven-proof container. Salt very lightly and add a few grindings of pepper. Layer half the onions over the potatoes and add the lamb. Salt the lamb lightly, and then add the rest of the onions followed by the rest of the potatoes and another sprinkling of salt and pepper. (Total salt added should be about 1 teaspoonful). Tuck a bay leaf down along the edge of the pot and sprinkle on the thyme. Add broth and/or water to barely cover the top layer.
  • Bring to a boil, cover, and put in preheated oven for 2 hours or until lamb is tender. If preferred, cook on stovetop at a low simmer instead of in the oven. If using stovetop, check occasionally to make sure liquid isn't cooking away; add water if necessary.
Similar Recipes
Irish Beef Stew
Rating of 4.5 out of 5.0 stars
Worcestershire sauce
bay leaves
beef brisket
beef broth
butter
Irish Honey Mustard Chicken and Vegetables
(1 pound) Gold n Plump® Extra Tender Boneless Skinless Split Chicken Breasts
(about 8) small red potatoes
butter
carrots
coarse
Holiday Oyster Stew
Rating of 5 out of 5.0 stars
butter
celery
cold water
flour
light cream

Irish Stew Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com