Maria’s Irish Stew

Maria's Irish Stew Image 1

What you need: measuring spoons/cups, peeler, large covered enamel casserole dish/Dutch oven, chef’s knife, cutting board, Pyrex measuring jug

Serves: 6 – 8

  • 2 – 3lb boneless butterflied lamb (or pre-cubed lamb for stew)
  • 1 lb carrots (peeled and cut into 2 inch pieces) or individual baby carrots
  • 2 1/2 lbs potatoes (peeled and quartered)
  • 1 large onion
  • 2 lamb or beef stock cubes
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp pepper

Tip: I like to get the boneless butterflied lamb and cube it myself – it’s cheaper by the pound and you get a lot of meat out of the one piece. For the carrots, you can buy the baby carrots that are already the perfect size and peeled, making this dish even easier.

Preheat oven to 325˚F. Place the flour, salt and pepper in a large Ziploc bag. Seal it and shake it to combine. Cube the lamb into small cubes, removing the fat as you go (you can leave a little fat for flavor). Place the cubed meat into the bag and seal (pushing the air out as you do). Shake the bag to coat the lamb with the flour mixture. Peel and slice the onion. Arrange ¼ of the onion slices in the bottom of the casserole dish. Place ¼ of the carrots on top and then ¼ of the potatoes. Add ¼  of the lamb by using tongs to remove it and place it in the casserole dish. Continue to create layers, seasoning with salt and pepper after completing each one. Place the two stock cubes in a large Pyrex jug and add 4 cups of boiling water. Dissolve the cubes and pour stock into the casserole dish, making sure the liquid is just covering the stew. Cover the casserole and place in the oven for at least 3 hours. The longer the better (I usually let it cook all day at 300˚F), just make sure to check every ½ hour or so making sure there is still enough cooking liquid in the dish. If it looks like it’s drying out, add more stock or water.

Tip: This is a great make-ahead dish. It tastes even better the next day!

To Serve: Ladle the stew in a wide-open white bowls and place a small dollop of Coleman’s English Mustard in the center. Pair it with a simple salad, French bread (for dipping!) and enjoy.

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