Irish Stew

Our Irish stew is a slow-cooked dish of lamb and root vegetables like potatoes, carrots or turnips. A heavy dutch oven with a tight-fitting lid is essential since the lid is removed only once during the cooking process. This results in a flavorful stew with falling-apart tender lamb chunks. Traditional Irish stew is not soupy; however, we like a bit of broth to go with our Irish Soda Bread and this recipe fills that need.
  • 3 pounds lamb chops or lamb shoulder, trimmed of fat, bone and gristle and cut in 1-inch cubes
  • 3 pounds small Yukon Gold potatoes, peeled and cut in 1- to 2-inch pieces
  • 3 medium sweet onions
  • 4 large carrots, cut in 1-inch pieces
  • 1 rounded tablespoon chopped fresh parsley
  • 1 scant teaspoon dried thyme
  • 1-1/2 cups chicken broth
  • 1-1/2 cups water
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
Cut the tops and root ends from the onions. Cut each onion (as if it were a pie) into 6 wedges.

In a large, heavy Dutch oven, layer half of the potatoes, covering the bottom of the pan. Then cover the potatoes with half of the carrot chunks, half of the lamb chunks, half of the parsley and thyme, and top with half the onions. Sprinkle with one teaspoon of the salt and pepper to taste. Repeat with remaining half of potatoes, carrots, lamb, parsley, thyme and onions, seasoning with remaining salt and pepper.

Pour the chicken broth and water over the top layer and cover with a tight-fitting lid. If the lid does not fit tightly, place a sheet of aluminum foil between the saucepan and the lid.

Simmer gently for about 2 hours. Shake the pan occasionally to prevent sticking (shaken, not stirred, so as not to disturb the layers). After about 90 minutes, remove the lid and add a little water if it seems too dry. Replace the lid and cook the remaining 30 minutes. Makes approximately 8 servings.

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Kitchen tools you'll need: Dutch oven, Soup Bowls

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