Irish Stew

I found a fantastic Irish stew that was really easy to make and tastes amazing. I thought I would share it with you:

The ingredients for Irish Stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal.

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

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.

Serves about 4 - 6. 

Side note: I cut the recipe in half and it gave us both about 2 large bowls each. 


Also, if you have ever seen How to Lose a Guy in 10 Days, I kept thinking of the scene where Matthew McConaughey make lamb for his date with Kate Hudson and she starts crying and singing Mary had a little lamb.... while I was making this.