Irish Stew Recipe

Irish Stew

The potatoes in this recipe are cut in two different ways to serve different purposes. The sliced potatoes break down during the cooking and thicken the stew without the addition of flour. Quartered potatoes cook until tender.

2 tablespoons vegetable oil or unsalted butter
2 medium onions, chopped
3 pounds boneless lamb stew meat, cut in 1-inch cubes, or 3 pounds lamb shoulder chops
2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried
Salt and ground black pepper to taste
2 medium boiling potatoes, peeled and sliced
3 cups poultry stock, dark stout or water
4 medium potatoes, peeled and quartered
4 medium carrots, peeled and cut diagonally into 1/2-inch slices
Chopped fresh parsley

Preheat the oven to 325 F. Heat oil in Dutch oven over medium heat.
Add onions and cook without browning, until softened.
Stir in lamb, thyme, salt and pepper.
Mix in the potatoes and chicken stock (or beer or water).
Cover tightly and bake for 1 hour.
Remove from the oven and add the quartered potatoes and carrots.
Cover and return to the oven. Bake until the meat is fork-tender, 45 to 60 minutes more.
Skim grease from the top of the stew, and season with
salt and ground black pepper to taste
Serve sprinkled with the parsley.
Makes 4 to 6 servings.