Ingredients:
- 2 lb (900 g) potatoes
- 2 lb scrag or neck of lamb
- 2 large onions
- Salt and pepper
- 1/2 pint lamb stock or water
- Chopped parsley
Method:
- Pre- heat the oven to Gas Mark 2.
- Wipe and tim the meat of surplus fat and cut into largish chunks. Season with salt and pepper.
- Peel and slice the vegetables and put alternate layers of meat and vegetables into a casserole.
- Pour in the stock or water and cover.
- Cook in the oven for 2 1/2 to 3 hours.
- Sprinke with chopped parsley before serving.
Makes 4 good portions.
Have just come across your site , enjoying it so far and it ethos, was browsing your recipes and happened upon Irish Stew.
I’m Irish and Stew is probably my favourite winter dinner, but I make it slightly differently (now every house in Ireland has their own recipe for this dinner).
While offically it is a white stew , my family have always added carrots, Sweetens it and instead of parsley we would use thyme. Submiting this for varity…….
Peter