Irish Stew

Serves 4 to 6

Source: Joy of Cooking

The potatoes in this recipe are cut in two different ways because they serve different purposes. Those that are sliced break down during the long cooking and thicken the stew without the addition of flour. The halved potatoes cook to tender and add a soft bite to the stew.

This recipe has plenty of meat in it, but we noticed when we ordered it in restaurants, it was mostly potatoes (which was probably the traditional recipe). With this recipe you will get a hearty stew that is a meal in itself.

2

Tbs

vegetable oil

30

ml

2

medium onions, chopped

3

lbs

boneless lamb stew meat, cut into 1" cubes

1.4

kg

2

tsp

fresh thyme leaves or ¼ tsp dried thyme

Salt and ground pepper to taste

2

med

boiling potatoes, peeled and sliced

3

cups

chicken stock or water

½

tsp

Worcestershire sauce

4

med

potatoes, peel and halved

8

med

carrots, peeled and cut diagonally into ½" slices

¼

cup

pearl barley (optional)

60

ml

⅓

cup

heavy cream (optional)

85

ml

Preheat oven to 325°F [160°C].

Heat oil in a Dutch oven over medium heat. Add onions and cook without browning, until softened. Stir in lamb, thyme, potatoes, liquid, Worcestershire sauce, salt and pepper. Cover tightly and bake for 1 hour (or on top of stove over low heat).

Remove from oven and add carrots, barley and cream, stirring. Cover and return to oven. Bake until the meat is fork tender and barley is softened, 45 to 60 minutes. Season with salt and pepper to taste.

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