Irish Stew

A traditional and tasty Irish stew.


  • 900 g scrag end or middle neck of lamb (trimmed of most of the fat and cut into rings about 1.5cm/.75in thick)
  • 450 g onions (peeled and sliced)
  • 1125 g potatoes (peeled and sliced)
  • 2 carrots (scraped and sliced)
  • ½ level teaspoon salt
  • freshly ground black pepper
  • 1 tblsp chopped, fresh thyme
  • 1 tblsp chopped, fresh parsley
  • 425 ml chicken stock, or water
  • butter (for greasing)


  1. Layer half the meat, onions, carrots and potatoes in the bottom of a flameproof casserole, seasoning each layer well with the salt, pepper, thyme and parsley.
  2. Repeat the layers, finishing with the potatoes.
  3. Pour over enough stock or water to cover the top layer.
  4. Bring to the boil, remove from the heat and cover with a piece of buttered greaseproof paper, or baking parchment.
  5. Put some foil over this and then a tightly fitting lid.
  6. Put in the oven and simmer gently for 1.5 – 2 hours.
  7. You can brown the cooked dish under the grill, if you like.
  8. A simple dish of red cabbage goes well with this or you could try my slightly more elaborate Red and Green Cabbage with Thyme and Pineapple Juice


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