Irish Stew
This is one of the oldest and most famous of all Irish recipes, traditionally made only with neck of lamb, potatoes and onions, flavoured with herbs. However, in County Tipperary, a beef stew with dumplings is sometimes referred to as 'Irish Stew'.
- 1 ½ lb neck of lamb, middle or best end, cut into cutlets and trimmed
- 2 large onions, peeled and sliced
- 1lb of potatoes, peeled and sliced and weighed after preparation
- 2 tablespoons fresh chopped parsley and 1 teaspoon fresh chopped thyme, mixed together
- Salt and black pepper
- ½ to ¾ pint water
Set oven to 325 F or Mark 3. layer the lamb, onions and potatoes in a casserole dish, sprinkling herbs and seasoning between each of the layers and finishing with a neat layer of potatoes on top. Pour in the water, cover with a piece of buttered greaseproof paper and put on the casserole lid. Cook for 2 to 2 ½ hours.
The traditional accompaniments to Irish Stew are either picked red cabbage or carrots. Serves 4
If desired, Irish Stew can, alternatively, be cooked slowly on top of the stove.
