Traditional Irish Stew
by Stella Zedman
Average User Rating:
Lean lamb is layered with potatoes and other veggies and baked to fork-tenderness. A perfect main dish for a St. Patrick’s Day dinner, and a great way to introduce kids to a new meat.
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Ingredients
- 2 lbs. (1 kg) boneless lamb shoulder, cut into 1-inch (2 cm) cubes
- 4 medium potatoes, sliced 1/2 inch (1 cm) thick
- 2 medium onions, sliced 1/4 inch (.5 cm) thick
- 2 stalks celery, sliced 1/4 inch (.5 cm) thick
- 4 medium carrots, peeled and sliced 1/4 inch (.5 cm) thick
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) black pepper
- 1/2 tsp. (2 mL) thyme
- 1 cup (250 mL) water
- 2 tbsp. (30 mL) chopped fresh parsley
Cooking Instructions
- Preheat the oven to 325 degrees F (160 degrees C).
- In a large Dutch oven or covered casserole, layer the ingredients in the following order: lamb cubes, sliced potatoes, sliced onions, sliced celery, sliced carrots, sprinkling each layer with salt, pepper and thyme.
- Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
- Let simmer for 5 minutes, then transfer the pot to the oven and bake, without lifting the lid or stirring, for 2 to 2-1/2 hours or until the lamb is tender.
- Sprinkle with chopped parsley, stir very gently to mix (the potatoes will be very soft) and serve.
Servings: 4
Help slice and prepare the vegetables for the stew.
Layer the ingredients in the pot and sprinkle with seasonings.
Layer the ingredients in the pot and sprinkle with seasonings.
