Irish Stew (2) [Biddy Whyte Lennon]
Submitted by delaine
Traditional Irish lamb stew layered with potatoes, onions, thyme, and parsley, then slow-cooked in the oven. Just seven ingredients for a hearty, rustic one-pot supper.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is Irish stew as it should be: lamb, potatoes, onions, and fresh herbs, layered in a heavy pot and left to cook low and slow until everything melds into something deeply savory.
There’s no browning step, no tomato paste, no carrots. That’s deliberate. Traditional Irish stew relies on the lamb and potatoes alone to build body. The floury potatoes break down and thicken the broth naturally, while waxy ones hold their shape. Using a mix of both gives you the best of both worlds.
The amount of water matters here. Less water means a richer, more concentrated stew. Start with just enough to barely cover the bottom layer and let the meat and vegetables release their own juices as they cook.
Serve it piping hot with a thick slab of white soda bread to soak up every drop of that gravy.
Pro Tips
- Keep potato peels thin. The starch just beneath the skin helps thicken the broth.
- A tight-fitting lid is key. If yours doesn’t seal well, lay foil under the lid.
- Check the stew in the last half hour and add a splash of water only if it looks dry.
- Leftovers taste even better the next day once the flavors have fully developed.
Variations
- Substitute beef chuck for the lamb if you prefer a beefier stew.
- Add a Guinness pour in place of some water for a darker, maltier broth.
- Stir in a handful of chopped leeks with the onion layer for extra sweetness.
Ingredients
Directions
Peel the onions and slice them into rounds.
Peel the potatoes as thinly as possible.
Leave them whole unless they are very large.
Cut the meat into good-sized pieces.
Small chops can be left whole, larger ones divided in two.
Place a layer of onions on the bottom of a heavy casserole, and the meat on top of them.
Sprinkle chopped thyme and parsley generously, and season well.
Layer the rest of the onions with the potatoes.
Sprinkle thyme and parsley again at the last.
The amount of water you need to add depends on how good the seal is between your pot and its lid, and whether you like a “wet” or “dry” stew.
You will certainly not need more than two cups, and I use barely one.
Bring the water to a boil, cover as tightly as possible, and place in a preheated oven at 300F for 2½ to 3 hours.
Keep an eye on it towards the end, and adjust the gravy by adding a little water if you think it too dry.
A good stew should have some gravy, but should not be flooded by it.
“Floury” potatoes will dissolve into the gravy, “waxy” ones will not.
I tend to use a mixture.
Serve very hot with more fresh chopped parsley sprinkled on top.
White soda bread to mop up the gravy.
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