Irish Lamb or Beef Stew
March 10, 2013
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Soups/Stews, Lamb/Mutton, Vegetables, Onions, Potatoes, British, North American, Pacific Northwest, Pacific Rim, Brunch, Entertaining, Fall/Autumn, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Dutch Oven, Oven Bake, Slow Cooker, No Eggs, Non-Dairy, Make it from scratch 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."
- 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
Trim the meat, leaving a little of the fat and slice.
Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
Add the water and cover tightly.
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.
The potatoes will thicken the finished stew so it should not be too runny.
Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
The potatoes on top should be nice and brown and crisp.
Tips & Variations
No special items needed.