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Irish Stew




Source of Recipe


myself


Recipe Introduction


The Scots favor barley, but in Ireland potatoes are the prominent meat-stretcher in lamb stew.


List of Ingredients




2 lbs. lamb boneless neck or shoulder
6 medium potatoes (about 2 lbs)
3 medium onions, sliced
2 t. salt
1/4 t. pepper
2 C. water

Recipe



Trim fat from lamb; cut lamb into 1" cubes. Cut potatoes into 1/2" slices. Layer half each of the lamb, potatoes and onions in dutch oven; sprinkle with snipped parsley if desired and s&p.
Heat to boiling; reduce heat. Cover and simmer until lamb is tender, 1 1/2-2 hrs. Skim fat from broth.

Serve in bowls with red cabbage if desired.

*** To remove fat from broth easily, prepare stew the day before, cover & refridgerate. Remove fat before reheating***