Irish Lamb Stew
Serving Size / Yield
- 2 lb. chopped lamb
- 2 lb. peeled potatoes, thinly sliced
- 3 large onions, thinly sliced
- 3 tsp. salt
- 3 tsp. pepper
- 2 Tbs. fresh parsley, chopped
- 1 tsp. chopped fresh thyme
- 1 C. water
- 1 C. flat beer
- 1 tsp. chopped parsley
Preheat oven to 275 degrees. Slice lamb into 1/4 inch slices, leaving a little fat. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes. Season each layer with salt, pepper, parsley and thyme. Add water and beer; cover tightly. Cook in preheated oven for 2 1/2 hours; shake occasionally to prevent sticking, and check liquid now and then. Do not add unless absolutely necessary. The potatoes will thicken the finished stew so it should not be too runny.
Just before serving, remove lid and brown the top under a hot broiler and sprinkle with additional parsley. The potatoes on top should be brown and crisp.