Irish Stew By James Beard, Chef & Cooking Tea

* Exported from MasterCook *

IRISH STEW BY JAMES BEARD, CHEF & COOKING TEA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Meats
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Lamb -- rib or shoulder
chops
6 md Potatoes -- peeled; sliced
3 ts Parsley -- chopped & mixed w/
1 1/2 ts Thyme -- dried (mix
w/parsley)
3 lg Onions -- peeled; sliced
2 c Water
2 tb Parsley, chopped (or 3 tbs)
x Butter -- to grease casserole
x Salt -- to taste
x Pepper -- freshly grnd black

Trim the fat from the chops, leaving the meat on the
bones. Butter a 2 or 2-1/2 quart casserole dish.
Preheat the oven to 300dF. 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.
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.
Season well with salt and pepper and add the water.
Cover and cook the stew in the preheated over for 2 to
2-1/2 hours, or until the meal is tender and the
potatoes and onions are soft. Serve in soup plates
with a sprinkling of parsley on top, and drink beer
with with if you'd like. Irish stew always benefits
from being cooked the day before and allowed to cool
thoroughly. You may refrigerate. Skim off any fat and
reheat the stew before serving.



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