Recipe
IRISH STEW
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: 2 hours
Totaltime: 2 hours 20 minutes
Ingredients
- 8 medium potatoes, sliced
- 1/4 inch thick
- 5 large onions, peeled and sliced
- 5 pounds boneless lamb neck and shoulder
- 1 1/2 teaspoons salt
- 1/2 teaspoon thyme freshly ground pepper to taste
- 2 pounds carrots, peeled and carve into olive shapes
- 1 tablespoon chopped parsley
Preparation
-
Spread potato slices in a 5 quart stew pot or Dutch oven.
Cover with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and simmer for 1 hour.
Add carrots and more water if necessary; cover and continue cooking for another 30 to 40 minutes or until the meat and carrots are tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also be baked in a 350 degree oven.
main ingredients:
type of recipe:
stew
type of dish:
lunch
cuisine:
Ireland
specific recipes:
quick-and-easy
season and occasion: St_Patrick
Type of meal:
lunch
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