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Irish Stew

Categories: Comfort Foods, St. Patrick's Day
Type: Main Dishes

There are many versions of this dish, all of which are based on lamb and potatoes. This one is a hearty casserole

Prep Time: 20M

Cooking Time: 1H30M-1H40M

Serves: makes 4-6 servings


  • 3 large baking potatoes, peeled and thickly sliced
  • 2lb ( 900g) boneless lamb shoulder, cut into 1 1/2 in ( 3.5cm) pieces
  • 3 large onions, sliced
  • 3 carrots, thickly sliced
  • salt and freshly ground black pepper
  • large sprig of thyme
  • 1 bay leaf
  • 2 1/2 cups lamb stock or beef stock
Irish Stew photo

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  1. Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.
  2. Bake for 1 hour. Uncover and bake 30-40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.
  • Prepare ahead: The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat thoroughly in the oven before serving.
  • Good with a fresh green vegetable, such as kale or broccoli.


Beef and Potato Stew: Substitute boneless beef chuck for the lamb.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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