Irish Stew (Ballymaloe)

By Thom7747

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"

Ingredients

• 3 medium potatoes cut into rounds
• 1 large onion, chopped
• 4-5 pounds boneless lamb shoulder, cut into 2 inch pieces
• 3 tablespoons butter
• 3 cloves garlic, minced
• 4 cups beef stock
• 2 teaspoons white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 cup water
• 4 cups carrots, large rounds
• 2 large onions, cut into bite-size pieces
• 4 potatoes, peeled and left whole
• 2 bay leaves
• 1 cup white wine
• chopped fresh parsley

Preparation

Step 1

Preheat oven to 325°F.

Cut 1 pound of the potatoes into ¼-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven.  
1. Layer half the onions on top of the potatoes.
2. Place meat into Dutch oven.
 
In a separate pan over medium heat add butter.
1. Add the garlic and yellow onion and sauté till onion begins to become golden.
2. Deglaze frying pan with ½ cup water and add the garlic-onion mixture to the Dutch oven.
3. Add the beef stock, and sugar.
4. Place lamb cubes on top.  
5. Sprinkle with 1½ teaspoons salt; season with pepper and thyme.
6. Cover tightly and bake for 1 hour.
 
Remove from the oven and add in order listed: carrots, onions, whole potatoes, thyme, bay leaves, and wine to Dutch oven.  

Cover and return to the oven and bake until the meat is fork tender; 45-60 minutes more.  

Serve sprinkled with chopped parsley.