Irish Lamb or Beef Stew
Recipe: #8556
March 10, 2013
Categories: Casseroles, Lamb/Mutton, Onions, Potatoes, British, Pacific Northwest, Pacific Rim, Brunch Potluck, Sunday Dinner, Oven Bake, Slow Cooker, No Eggs, Non-Dairy, Crockpot Soup, more
"This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (443.8 g)
- Calories 756.6
- Total Fat - 37.4 g
- Saturated Fat - 15.8 g
- Cholesterol - 110.4 mg
- Sodium - 104.4 mg
- Total Carbohydrate - 74.7 g
- Dietary Fiber - 1.3 g
- Sugars - 4 g
- Protein - 28.4 g
- Calcium - 73.1 mg
- Iron - 4 mg
- Vitamin C - 74 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Trim the meat, leaving a little of the fat and slice.
Step 2
Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
Step 3
Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
Step 4
Add the water and cover tightly.
Step 5
Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then; do not add unless absolutly necessary.
Step 6
The potatoes will thicken the finished stew so it should not be too runny.
Step 7
Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
Step 8
The potatoes on top should be nice and brown and crisp.
Tips
No special items needed.
1 Reviews
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