A proper Irish Stew is made with lamb or mutton, though beef or venison may be substituted. The simple dish is served as a main course and is a tasty treat.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 6 servings
- 5 medium potatoes, quartered
- 1 1/2 Cups chicken broth
- celery stalks, sliced
- bay leaf
- 1 1/2 pounds lamb or mutton
- turnip, diced
- 2 large onions, cut in chunks
- salt and pepper
- Cut lamb into 1 inch cubes, removing pieces of fat.
- Wipe meat with damp cloth.
- Layer vegetables and meat in a 3 quart lightly greased casserole, beginning and ending with vegetables.
- Salt and pepper each layer lightly.
- Add chicken broth and bay leaf; cover tightly.
- Bake in preheated 325° F oven for 2 hours.