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Irish Stew

Flavor.of.Europe's picture
  Best end of lamb neck 3 Pound, trimmed of fat, bone and gristle
  Potatoes 2 Pound
  Onions 1 Pound
  Chopped parsley and thyme 1 Tablespoon
  Water 3⁄4 Pint (2 cups)

Cut the meat into fairly large pieces and see that the fat, bone etc. is trimmed off.
Peel and slice the potatoes and onions.
Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion.
Season each layer well and repeat this once more, finishing with a thick layer of potatoes.
Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow oven (250° F. electric; gas regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours.
Add a very little more liquid if it seems to be getting very dry.
Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle.
Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender.
If the meat is so placed, you will have no difficulty in serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4450 Calories from Fat 2624

% Daily Value*

Total Fat 291 g447.7%

Saturated Fat 140.6 g703%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 1142.3 mg47.6%

Total Carbohydrates 210 g70.1%

Dietary Fiber 28.2 g112.7%

Sugars 26.4 g

Protein 248 g496%

Vitamin A 25.8% Vitamin C 387.1%

Calcium 49.2% Iron 141.2%

*Based on a 2000 Calorie diet

Irish Stew Recipe