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Irish Stew

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The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal.

  • Servings: 6

Source: Martha Stewart Living, March 2004

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

  1. 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.

  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.

Cook's Notes

A heavy pot with a tight-fitting cover works best, don't lift the lid or stir the stew: The more heat and moisture there is, the more tender the results will be.

Reviews Add a comment

  • emschwar
    25 JAN, 2012
    Made this tonight. It was so amazing! We used lamb, and it was just delicious. I'll definitely make it again.
    Reply
  • violet17
    18 MAR, 2009
    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.
    Reply
  • mickthewineguy
    13 MAR, 2009
    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.
    Reply
  • megchurchin
    4 MAR, 2009
    Think i could just put this in our crock pot?
    Reply
  • desperatehouseboy
    17 MAR, 2008
    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!!
    Reply
  • MS10255990
    15 MAR, 2008
    I am making this with beef today for an early St Pats's celebration and think it will be great.
    Reply
  • MS10679992
    10 MAR, 2008
    I don't eat lamb (and prefer not to cook it!); any thoughts on whether this could be made successfully with beef, instead?
    Reply