IRISH STEW
This robust stew was traditionally made using lamb or mutton (meat from a sheep over a year old), potatoes, onions, and sometimes carrots. It is a white stew, meaning that the meat is not browned. If you can, make it a day in advance so that the delicious flavors have time to blend together.
Serves 4
*Ingredients: * 1/4 cup all-purpose flour 3 pounds neck of lamb, trimmed of visible fat 3 large onions, chopped 3 carrots, sliced 4 starchy potatoes, such as russets, white round, or Yukon gold, quartered 1/2 teaspoon dried thyme 3 1/2 cups hot beef stock 2 tablespoons chopped fresh parsley, to garnish salt and pepper
Excerpted with permission from The Complete Irish Pub Cookbook
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Step 1
Preheat the oven to 325°F. Put the flour in a plastic bag and season well with salt and pepper. Add the lamb to the bag, tie the top, and shake well to coat. Do this in batches if necessary. Arrange the lamb in the bottom of a casserole dish.
Step 2
Layer the onions, carrots, and potatoes on top of the lamb.
Step 3
Sprinkle in the thyme and pour in the stock, then cover and cook in the preheated oven for 2 1⁄2 hours. Garnish with the parsley and serve straight from the casserole dish.
Step 4
