Friday, March 26, 2010

Irish Stew

Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson

2 tablespoons vegetable oil
2 pounds boneless stewing lamb, cut into chunks and trimmed
2 to 3 onions, sliced
2 carrots, peeled and sliced
1 small turnip, peeled and sliced (optional) [I did not include this in our stew]
2 to 3 large baking potatoes, thickly sliced
Salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 tablespoons minced fresh parsley, plus 1 tablespoon for garnish
1 1/2 cups water, homemade lamb stock, or canned low-salt beef or vegetable stock

In a large Dutch oven or flameproof casserole over medium heat, heat the oil. Cook the lamb in batches on all sides until all the meat is browned. In the same pan, alternate layers of meat, onions, carrots, and potatoes, ending with potatoes. (If using turnip, add it with the carrots.) Sprinkle each layer with salt, pepper, thyme, and some of the parsley. Add the water, stock, or broth and cover tightly with a lid. Cook until the meat is tender 2 to 2 1/2 hours. (Alternatively, bake the stew in a preheated 300 degree Fahrenheit oven for the same amount of time.)

Check the pan occasionally and add more water or stock, if necessary, to make sure you have a thick gravy. Before serving, brown the potatoes under the broiler for a few minutes and sprinkle with the remaining parsley.

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