There is no one definitive recipe for Irish Stew. However, most recipes for Irish Stew include lamb or mutton, potatoes, onions, and carrots. Some recipes also include Guinness Stout, herbs, and/or other vegetables.
Peel the onions and slice them into rounds.
Peel the potatoes as thinlyas possible.
Leave them whole unless they are very large.
Cut the meatinto good-sized pieces.
Small chops can be left whole, larger onesdivided in two.
Place a layer of onions on the bottom of a heavycasserole, and the meat on top of them.
Sprinkle chopped thyme andparsley generously, and season well.
Layer the rest of the onions withthe potatoes.
Sprinkle thyme and parsley again at the last.
The amountof water you need to add depends on how good the seal is between your potand its lid, and whether you like a wet or dry stew.
You willcertainly not need more than two cups, and I use barely one.
Bring thewater to a boil, cover as tightly as possible, and place in a preheatedoven at 300F for 2 1/2 - 3 hours.
Keep an eye on it towards the end, andadjust the gravy by adding a little water if you think it too dry.
A goodstew should have some gravy, but should not be flooded by it.
Flourypotatoes will dissolve into the gravy, waxy ones will not.
I tend touse a mixture.
Serve very hot with more fresh chopped parsley sprinkledon top.
White soda bread to mop up the gravy.
Ingredients
Directions
Peel the onions and slice them into rounds.
Peel the potatoes as thinlyas possible.
Leave them whole unless they are very large.
Cut the meatinto good-sized pieces.
Small chops can be left whole, larger onesdivided in two.
Place a layer of onions on the bottom of a heavycasserole, and the meat on top of them.
Sprinkle chopped thyme andparsley generously, and season well.
Layer the rest of the onions withthe potatoes.
Sprinkle thyme and parsley again at the last.
The amountof water you need to add depends on how good the seal is between your potand its lid, and whether you like a wet or dry stew.
You willcertainly not need more than two cups, and I use barely one.
Bring thewater to a boil, cover as tightly as possible, and place in a preheatedoven at 300F for 2 1/2 - 3 hours.
Keep an eye on it towards the end, andadjust the gravy by adding a little water if you think it too dry.
A goodstew should have some gravy, but should not be flooded by it.
Flourypotatoes will dissolve into the gravy, waxy ones will not.
I tend touse a mixture.
Serve very hot with more fresh chopped parsley sprinkledon top.
White soda bread to mop up the gravy.
