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Traditional Irish Stew
Traditional Irish Stew
3 to 31/2 pounds shoulder lamb chops approximately 1 inch thick, trimmed and cut into small pieces
1 pound Galtee or Shannon traditional Irish bacon (two packs), chopped
4 medium onions, sliced thinly
6 carrots, sliced
4 potatoes, thinly sliced
4 potatoes, halved
21/2 cups of water, approximately
Fresh parsley, finely chopped
Salt and pepper to taste
In a medium-size pot, put a layer of the thinly sliced potatoes, onions and carrots. Top with a layer of bacon (we used thick-sliced bacon) and lamb (we used leg of lamb that the butcher cut into stew-size pieces). Sprinkle liberally with pepper and salt.
Continue building in this manner until all the ingredients are used. Add the water until it barely covers the ingredients. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking. Simmer over a very low heat for about 2 hours or in a moderate oven for the same length of time. (We baked it, covered, in a 325-degree oven for 3 hours.) Serve in shallow soup bowls and sprinkle liberally with parsley.
Serves 4 to 6.
Irish Food Board
Thursday, March 16, 2000
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