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Gallery Irish Stew Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 pounds small Yukon gold potatoes, peeled 2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons 2 1/2 pounds lamb shoulder, cut into 1-inch cubes 2 1/2 teaspoons coarse salt Freshly ground pepper 2 teaspoons coarsely chopped fresh thyme 3 cups homemade lamb stock, or low-sodium store-bought chicken stock 2 tablespoons finely chopped fresh curly- or flat-leaf parsley

Cook’s Notes A heavy pot with a tight-fitting cover works best, don’t lift the lid or stir the stew: The more heat and moisture there is, the more tender the results will be.

Gallery Irish Stew

Recipe Summary Servings: 6

Irish Stew

Irish Stew

Irish Stew

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 pounds small Yukon gold potatoes, peeled 2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons 2 1/2 pounds lamb shoulder, cut into 1-inch cubes 2 1/2 teaspoons coarse salt Freshly ground pepper 2 teaspoons coarsely chopped fresh thyme 3 cups homemade lamb stock, or low-sodium store-bought chicken stock 2 tablespoons finely chopped fresh curly- or flat-leaf parsley

Directions

Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.

Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

Cook’s Notes A heavy pot with a tight-fitting cover works best, don’t lift the lid or stir the stew: The more heat and moisture there is, the more tender the results will be.

Cook’s Notes

A heavy pot with a tight-fitting cover works best, don’t lift the lid or stir the stew: The more heat and moisture there is, the more tender the results will be.

Reviews (7)

 Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        3    3 star values:        21    2 star values:        6    1 star values:        5

Reviews (7)

Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        3    3 star values:        21    2 star values:        6    1 star values:        5

Add Rating & Review

38 Ratings 5 star values: 3 4 star values: 3 3 star values: 21 2 star values: 6 1 star values: 5

38 Ratings 5 star values: 3 4 star values: 3 3 star values: 21 2 star values: 6 1 star values: 5

38 Ratings 5 star values: 3 4 star values: 3 3 star values: 21 2 star values: 6 1 star values: 5

  • 5 star values: 3 4 star values: 3 3 star values: 21 2 star values: 6 1 star values: 5

    Martha Stewart Member     Rating: Unrated       01/25/2012   Made this tonight. It was so amazing! We used lamb, and it was just delicious. I'll definitely make it again.  

Martha Stewart Member     Rating: Unrated       03/18/2009   I made this last Sunday with beef stew cubes as I couldn't find Lamb shoulder. The lamp chops were too pricey. I had to make it in 2 smaller corning wear dishes as I didn't have a big dish deep enough so I didn't put the whole potatoes on top. It was very tasty and my fiance and I enjoyed it very much. I even got him to peel potatoes. I used regular chicken stock not low sodium and it still came out okay.  

Martha Stewart Member     Rating: Unrated       03/13/2009   Meg, a crock pot should work. Boil the stock in a saucepan; arrange the potatoes and onions in your crockpot; place the meat on top of vegetables; add stock, thyme, salt and pepper to taste. Cook for 3 to 4 hours on HIGH or 7 to 9 hours on low.  

Martha Stewart Member     Rating: Unrated       03/04/2009   Think i could just put this in our crock pot?  

Martha Stewart Member     Rating: Unrated       03/17/2008   I was feeling my Irish pride early this year (even though i'm German and French, lol) My family will NOT eat lamb. So for the sake of their taste buds, I substituted the lamb with free-range beef cubed into the 1-inch cubes. I also used organic chicken stock. and the stew was DELICIOUS! And the aroma is just amazing as it permeates your home!!  

Martha Stewart Member     Rating: Unrated       03/15/2008   I am making this with beef today for an early St Pats's celebration and think it will be great.  

Martha Stewart Member     Rating: Unrated       03/10/2008   I don't eat lamb (and prefer not to cook it!); any thoughts on whether this could be made successfully with beef, instead?

    Martha Stewart Member

    Rating: Unrated 01/25/2012

Made this tonight. It was so amazing! We used lamb, and it was just delicious. I’ll definitely make it again.

Rating: Unrated

Rating: Unrated 03/18/2009

I made this last Sunday with beef stew cubes as I couldn’t find Lamb shoulder. The lamp chops were too pricey. I had to make it in 2 smaller corning wear dishes as I didn’t have a big dish deep enough so I didn’t put the whole potatoes on top. It was very tasty and my fiance and I enjoyed it very much. I even got him to peel potatoes. I used regular chicken stock not low sodium and it still came out okay.

Rating: Unrated 03/13/2009

Meg, a crock pot should work. Boil the stock in a saucepan; arrange the potatoes and onions in your crockpot; place the meat on top of vegetables; add stock, thyme, salt and pepper to taste. Cook for 3 to 4 hours on HIGH or 7 to 9 hours on low.

Rating: Unrated 03/04/2009

Think i could just put this in our crock pot?

Rating: Unrated 03/17/2008

I was feeling my Irish pride early this year (even though i’m German and French, lol) My family will NOT eat lamb. So for the sake of their taste buds, I substituted the lamb with free-range beef cubed into the 1-inch cubes. I also used organic chicken stock. and the stew was DELICIOUS! And the aroma is just amazing as it permeates your home!!

Rating: Unrated 03/15/2008

I am making this with beef today for an early St Pats’s celebration and think it will be great.

Rating: Unrated 03/10/2008

I don’t eat lamb (and prefer not to cook it!); any thoughts on whether this could be made successfully with beef, instead?

All Reviews for Irish Stew

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Irish Stew

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest