Irish Lamb or Beef Stew

Irish Lamb or Beef Stew

  • Prep Time: 20 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 4-6

    • About This Recipe

    “This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.”

    Ingredients

  • 2lbs boned lamb (Lamb is traditional) or 2lbsboned beef, sliced, 1/4 inch slices( Lamb is traditional)
  • 2lbspeeled potatoes, thinly sliced( a mandolin slicer works best)
  • 3largeonions, thinly sliced
  • salt and pepper, each layer to taste
  • 2tablespoonsfresh parsley
  • 1teaspoonchopped fresh thyme or 1/2 teaspoondried thyme
  • 13ounceswater

    • Directions

  • Trim the meat, leaving a little of the fat and slice.
  • Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
  • Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
  • Add the water and cover tightly.
  • Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
  • Do not add unless absolutly necessary.
  • The potatoes will thicken the finished stew so it should not be too runny.
  • Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
  • The potatoes on top should be nice and brown and crisp.

    • Reviews

  • “Dorothy, I was just going to post this recipe but I see you beat me to it. This is an authentic version that is simple and quick. The meat is not browned and requires just potatoes and onions.In my version I use bay leaf instead of thyme, 1 cup beef broth and 1 cup beer instead of water and I don’t brown the potatoes.Current food trends seem so dependent on a long list of ingredients and strange parrings. It is so wonderful to eat such delicious simple food.”

  • “This was very easy to make.I used my crockpot and cooked all day long-was ready right after the football game!Great flavor with just simple ingredients.”

  • “This stew was amazing! It took about 10mins to prepare. I used lamb and let it cook slow all afternoon. By dinnertime the wonderful aroma had me on my knees! I would recommend this recipe especially to the guys out there who want a REALLY easy way to make a dinner that lasts for 2 days of breakfast, lunch & dinner ;)”

  • “You’re right Lorac, sometimes the old recipes are the best, this is real comfort food!! and almost a staple in the winter. Thanks for rating and especially for mentioning the beer version, I will try that next time. Sounds tasty!!”

  • “The fragrance of this stew is divine!Extremely easy to make, great comfort food and a guaranteed man-pleaser.”

  • “What a simple and delicious recipe. No added fat and the flavour was excellent. Five stars from me. Thank you so much.”

  • “This is a excellent recipe! It is very easy to make and the meat is so tender it melts in your mouth .. I used 8oz chicken stock, and water for the rest .. My husband really liked it and I will make it again soon, thanks”

  • “The first time I made this I made it exactly as directed, and I’ve tried several variations as well, usually use a mix of lamb and beef, replace the water with 1/2 beer and 1/2 beef stock and add extra seasonings (seasoning salt, bay, basil, sage, whatever sounds good at the moment). I rather like this dish, but lately dear family has taken to complaining when I make it. Mostly that it’s too bland, too thick, and doesn’t have any vegetables. I guess even the basics can’t please ’em all. Thanks anyway.”

  • “I made thisfor St. Patrick’s Day and it was so delicious. After reading all the reviews I used lamb and beef stock/beer as the liquid. I cooked in the crockpot for 8 hours on low. Had a wonderful smell and the taste was incomparable. Thanks, Derf. This will be a St. Paddy’s Day tradition in my house from now on.”

  • “I made this in my crockpot, too and it turned out wonderfully! Thanks for a quick, easy dinner idea!”

  • “Delicious!What an amazing stew! So simple, so easy.My hubby and son had two helping each tonight.I made it mostly as written, substituting home-made turkey stock for the water and I used boneless leg of lamb as the meat.I started too late in the day yesterday to have it for dinner last night, so I baked without doing the final broiling step.I put it, pot and all, into the refrigerator.Tonight, I baked it for another hour at 275 degrees, then broiled it on high for about 10-15 minutes.”

  • “This was very good, I did add Beef bouillon granules to the water and it was wonderful!! Also used Kosher salt for the potatoes.Thanks for posting, Karen”

  • “Loved this Irish Stew.I made it in the crock pot using the beef.Would probably add carrots in it next time.Thanks! “

  • “WOW Derf! This was sooo good! Served it at a St. Patty’s Day party and it was a hit! I added 1/4 cup sweet red pepper diced for colour but otherwise followed direction exactly. Thanks for the great recipe! :)”

  • “Exactly what stew is supposed to be: simple, no-fuss comfort food. I made this in the crockpot on the ‘auto’ setting (high then low), took just under 6 hours. I used vegetable stock instead of water, and didn’t even get a chance to brown the potatoes, because it smelled so delicious that the family gobbled it up the moment it came off the heat. Will definitely make this again, thanks!”

  • “This is a wonderful stew.I can’t make enough.My children had never eaten lamb before and they absolutely love this!The only change I made was to add half beef stock and half water to the stew.”

  • “I don’t eat lamb, so the rating is DH’s.It smelled wonderful when cooking, though!I made the crockpot version, on low for 8 hours. I used 1/2 cup of light beer and 1/2 cup of water, then finished it off under the broiler to brown the potatoes.The main complaint DH had was just that the potatoes were too mushy.I think that may be the point with this recipe, as the potatoes are meant to thicken the stew, but he just doesn’t care for them like that.Next time I may do 1/2 the potatoes in the beginning and then add the other half for the last hour or so in the crock, since they are supposed to be sliced thin and should cook fast.Thanks for sharing, Derf!”

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