*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, February 05, 2025 8:50 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Irish Stew (2) [Biddy Whyte Lennon]
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Irish Stew (2) [Biddy Whyte Lennon] recipe to your favorite Save to favorite   Discuss Irish Stew (2) [Biddy Whyte Lennon] recipe Write a comment   Print Irish Stew (2) [Biddy Whyte Lennon] recipe Print this recipe   Email Irish Stew (2) [Biddy Whyte Lennon] recipe to friend Email this recipe
  Irish Stew (2) [Biddy Whyte Lennon]
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
1 1/2 lb Stewing lamb or mutton
2 each Large onions
3 lb Potatoes
1 each Large bunch fresh parsley
2 tbsp Chopped fresh thyme
1 each Water
1 each Salt and fresh black pepper
Instructions:
Peel the onions and slice them into rounds. Peel the potatoes as
thinly as possible. Leave them whole unless they are very large. Cut
the meat into good-sized pieces. Small chops can be left whole,
larger ones divided in two. Place a layer of onions on the bottom of
a heavy casserole, and the meat on top of them. Sprinkle chopped
thyme and parsley generously, and season well. Layer the rest of the
onions with the potatoes. Sprinkle thyme and parsley again at the
last. The amount of water you need to add depends on how good the
seal is between your pot and its lid, and whether you like a "wet" or
"dry" stew. You will certainly not need more than two cups, and I use
barely one. Bring the water to a boil, cover as tightly as possible,
and place in a preheated oven at 300F for 2 1/2 - 3 hours. Keep an
eye on it towards the end, and adjust the gravy by adding a little
water if you think it too dry. A good stew should have some gravy,
but should not be flooded by it. "Floury" potatoes will dissolve into
the gravy, "waxy" ones will not. I tend to use a mixture. Serve
very hot with more fresh chopped parsley sprinkled on top. White soda
bread to mop up the gravy.
Rate this recipe:  
Featured Recipe
» Carl's Jr. Santa Fe Chicken
Category: Poultry
Hits: 234
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com