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Irish stew by james beard, chef & cooking teacher
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| Artist: |
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| Categories: |
Entrees, Irish, Jams & Jellies, Meats, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Lamb, rib or shoulder chops | | 6
| med | Potatoes, peeled, sliced | | 3
| tsp | Parsley, chopped & mixed w/ | | 1 1/2
| tsp | Thyme, dried (mix w/parsley) | | 3
| large | Onions, peeled, sliced | | 2
| cup | Water | | 2
| tbsp | Parsley, chopped (or 3 tbs) | | | X Butter, to grease casserole | | | X Salt, to taste | | | X Pepper, freshly grnd black |
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Procedures:
| 1 | Trim the fat from the chops, leaving the meat on the bones. | | 2 | Butter a 2 or 2-?quart casserole dish. | | 3 | Preheat the oven to 300°F. | | 4 | In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. | | 5 | Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. | | 6 | Season well with salt and pepper and add the water. | | 7 | Cover and cook the stew in the preheated over for 2 to 2-?hours, or until the meal is tender and the potatoes and onions are soft. | | 8 | Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you"d like. | | 9 | Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. | | 10 | You may refrigerate. | | 11 | Skim off any fat and reheat the stew before serving |
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