Irish Stew By James
Submitted by bikermary
Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThis is proper Irish stew, the kind that’s been warming kitchens from Dublin to Galway for generations. No fancy additions, no tomatoes, no carrots. Just lamb chops on the bone, potatoes, onions, parsley, thyme, water, and time.
The layering is the whole technique. Potatoes on the bottom, then chops, herbs, onions, more potatoes, more chops, and so on. The top layer should always be potatoes. As the stew braises at low heat, the bottom potatoes dissolve into the broth and thicken it naturally while the top layer holds its shape. That gives you both a silky sauce and tender potato pieces in every bowl.
Leave the meat on the bones. They add body and richness to the broth that boneless cuts simply can’t match. Trim the visible fat before layering, but don’t worry about getting every last bit. You’ll skim the fat off after cooling anyway.
Chef Tips
- Make this a day ahead. Seriously. Irish stew is always better the next day after the flavors have fully merged. Cool it, refrigerate, skim the solidified fat, and reheat.
- Keep the oven at a low, gentle temperature. The stew should barely simmer, never boil. Hard boiling toughens the lamb.
- Season generously with salt and pepper between the layers, not just at the end.
- Serve in deep soup plates with a cold beer on the side and crusty soda bread for soaking up the broth.
Variations
- With carrots: Add sliced carrots in the layers with the onions for a heartier version (purists may object, but it’s still grand).
- Guinness stew: Replace 1 cup of water with Guinness stout for a darker, richer broth.
- Fresh herb finish: Stir in fresh chopped parsley and a squeeze of lemon just before serving for brightness.
Ingredients
Directions
Trim the fat from the chops, leaving the meat on the bones.
Butter a 2 or 2½ quart casserole dish.
Preheat the oven to 300dF.
In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture.
Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs.
Season well with salt and pepper and add the water.
Cover and cook the stew in the preheated oven for 2 to 2½ hours, or until the meat is tender and the potatoes and onions are soft.
Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you’d like.
Irish stew always benefits from being cooked the day before and allowed to cool thoroughly.
You may refrigerate. Skim off any fat and reheat the stew before serving.
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