Also can be simmered all day in a slow cooker. The original Irish stew was made not of mutton or lamb, but kid.Sheep were too valuable to put into the pot.
- 6 medium potatoes(about 2 pounds), peeled, sliced 1/2 inch thick
- 4 large onions(1 1/2 pounds), peeled, sliced 1/4 inch thick
- 3 pounds lean, boneless lamb, neck or shoulder, trimmed, cut into 1-inch cubes
- 3 t. salt, or as desired
- 3 grindings black pepper
- 1/4 t. thyme
- cold water to cover, about 5 cups
- Large (4-quart) casserole, Dutch oven or kettle, all with covers
In the appropiate stew pot arrange half the potatoes in a layer on the bottom. Add half the onions in a layer and then all of the lamb pieces. Season with salt and pepper and thyme. Cover the lamb with the remaining onions and, finally, the balance of potatoes.
Pour in cold water to barely cover the last layer of potatoes, usually about 5 cups.
Bring the stew to a boil, cover and simmer over low heat for about 1 1/2 hours or until vegetables and meat are tender. Check the stew occasionally and if the liquid seems to be cooking away, add water a tablespoon at a time.
Rather than cooking the stew on top of the stove, it can be done in a 350*F. oven after having been brought to a boil as above. Look at the stew after the first half-hour and reduce heat if it has come to an active boil rather than a gentle simmer.
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Source: My Files
Submitted By: Eileen Werth