I don't peel the potatoes for this stew, as the potato skins add flavor, color, texture, and vitamins. Also, if the truth be known, I don't want to bother peeling the potatoes!
This can be prepared a couple of days ahead of time, and is even better a day or two after it's made.
COOKING TIP: Most savory dishes that have a lot of liquid, such as a stew, soup, or sauce improve in taste after a couple of days. They should be made at least several hours ahead of serving time. This gives the ingredients in the dish time to blend together and "marry," resulting in a more flavorful end product.
Yield: 10
Ingredients:
- 3 pounds potatoes (apx. 6 medium), coarsely chopped
- 2 pounds onions, coarsely chopped
- 3 pounds boneless lean lamb or beef, cut in cubes
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons dried thyme
- 1 teaspoon pepper
- 2 cups beef broth
Preparation:
Layer 1/3 of the potatoes, 1/3 of the onions, 1/3 of the meat, and 1/3 of the herbs and spices in a large, ovenproof casserole with a lid. Repeat layers, twice.
Pour in the broth, cover tightly and bake for 2 1/2 hours in a 250ºF oven. Uncover and bake 1 hour longer. (Stew can also be simmered on top of the stove, using the same procedure.)*
*Cooking Lesson: Think logically when cooking. With this stew, you want the meat and vegetables to cook and become tender, and the spices and liquid to blend together and flavor the meat and vegetables. It really doesn't matter if this happens in an oven, or on the top of the stove. While it is essential that the stew be covered so the flavors braise together, this braising will result from the heat and a covered pan. That heat source can be within an oven, or on top of the stove. The important factor is that the food is in a covered pot that keeps all the flavors and juices inside, while the ingredients are transforming themselves into a yummy, saucy old-fashioned Irish stew.
See other Irish recipes that are favorites in Cajun Country and in New Orleans:
Queen of PuddingsCorned Beef, Home-Cured
Irish Rarebit with Tomatoes
Colcannon
Irish Soda Bread
For delightful stories on 'Irish in Louisiana' see:
When Nana Cooked for St. Pat's DaySt. Patrick's Day- -Irish in Louisiana
St. Patrick’s Day Parades in Cajun & Creole Louisiana
More St. Patrick's Day Food
Top Corned Beef RecipesLeftover Corned Beef Recipes
A Variety of St. Patrick's Day Recipes
More Lamb Stew Recipes
Spicy Lamb Stew
Lamb and Lima Bean Stew
Classic Irish Stew With Lamb
Spring Lamb Stew