Irish Stew

Some of the most delicious things evolve out of necessity. Nowhere has this been more true than in Ireland, where culinary tradition was built on making do with less.where food has never been a plentiful commodity among the people. Mothers and wives for over two hundred years have had to cook with what was available. Today many of us think of corn beef and cabbage for St. Patricks Day but on Irish soil stew is much more traditional. The ingredients are layered in a pot and cook all day in a slow oven. I must admit I dont care for lamb so I just substitute beef.


Irish Stew

Serves 4 to 6
Irish stew is traditionally served with buttered boiled carrots.

3 pounds small Yukon gold potatoes, peeled

2 medium onions (about 1 pound), halved lengthwise and cut into thin half-moons

2 1/2 pounds lamb shoulder, cut into 1-inch cubes

2 1/2 teaspoons coarse salt

Freshly ground pepper

2 teaspoons coarsely chopped fresh thyme

3 cups homemade lamb stock, or homemade or lowsodium store-bought chicken stock

2 tablespoons finely chopped fresh curly- or flat-leaf parsley


1. Preheat oven to 325°. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
2. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
3. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.