Irish Stew
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Martha Stewart Living, March 2004
- Yield Serves 6
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Ingredients
- 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 low-sodium store-bought chicken stock
- 2 tablespoons finely chopped fresh curly- or flat-leaf parsley
Directions
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Preheat oven to 325 degrees. 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.
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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.
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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.
Made this tonight. It was so amazing! We used lamb, and it was just delicious. I'll definitely make it again.
I made this last Sunday with beef stew cubes as I couldn't find Lamb shoulder. The lamp chops were too pricey. I had to make it in 2 smaller corning wear dishes as I didn't have a big dish deep enough so I didn't put the whole potatoes on top. It was very tasty and my fiance and I enjoyed it very much. I even got him to peel potatoes. I used regular chicken stock not low sodium and it still came out okay.
Meg, a crock pot should work. Boil the stock in a saucepan; arrange the potatoes and onions in your crockpot; place the meat on top of vegetables; add stock, thyme, salt and pepper to taste. Cook for 3 to 4 hours on HIGH or 7 to 9 hours on low.
Think i could just put this in our crock pot?
I was feeling my Irish pride early this year (even though i'm German and French, lol) My family will NOT eat lamb. So for the sake of their taste buds, I substituted the lamb with free-range beef cubed into the 1-inch cubes. I also used organic chicken stock. and the stew was DELICIOUS!
And the aroma is just amazing as it permeates your home!!
I am making this with beef today for an early St Pats's celebration and think it will be great.
I don't eat lamb (and prefer not to cook it!); any thoughts on whether this could be made successfully with beef, instead?