Luck of the Irish Potato Stew
2 pounds lamb cut into chunks
2 pounds white potatoes cut into 1/2 inch chunks
2 onions, chopped
3 to 4 cups water
Parsley
Salt and pepper to taste
Layer half of the potatoes in the bottom of a Dutch oven. Next add half of the onions. Place all the lamb on top of the potatoes and onions. Place the other half of the onions on top of the lamb and finish with the other half of the potatoes. Sprinkle with salt and pepper to taste. Add a small amount of parsley to the top.
Add enough water about 3 to 4 cups to come 2/3 of the way up the pan. Place pan over high heat and bring to a rapid boil. Once boiling place heat on low temperature and cover pan. Cook approximately 2 hours or until potatoes are fork tender. Stew should become slightly thick. Water can be added during cooking if stew become to thick for your liking.
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Hi Elizabeth,
This looks both easy and good. I have been having a discussion about lamb stew for about a month with my wife. I told her you needed peas in lamb stew and she said not. I see you are on her side.
Chef Jake- Well, I certainly don’t want to come between you and your wife! When I got your comment I did some Googling, and I hate to tell you, but I didn’t see any recipes that call for peas. I found lots that include carrots and turnips or parsnips, and a few that also had Guinness plus a little barley. Because Dine Without Whine recipes are family friendly, this one skipped the veggies and beer :)
I will say is all about what you like and the flavor it takes. People add many other ingredients to their recipes (changing the concept of the original) and they taste good. Sometimes I do the same.
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That’s a very plain recipe, but sound delicious, i make a kind of variation of it, and add some parcley
to my plate.