Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Irish main features Stewing lamb or mutton, Large onions, Potatoes, Large bunch fresh parsley, Water. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
![Irish Stew (2 [Biddy Whyte Lennon] recipe image](https://www.chefs-mate.com/wp-content/uploads/2026/07/Irish-Stew-2-Biddy-Whyte-Lennon.jpg)
0
Add to Favorites
Irish Stew (2 [Biddy Whyte Lennon]
Description
This Irish main features Stewing lamb or mutton, Large onions, Potatoes, Large bunch fresh parsley, Water. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Peel the onions and slice them into rounds. Peel the potatoes as thinly as possible. Leave them whole unless they are very large. Cut the meat into good-sized pieces. Small chops can be left whole, larger ones divided in two. Place a layer of onions on the bottom of a heavy casserole, and the meat on top of them. Sprinkle chopped thyme and parsley generously, and season well. Layer the rest of the onions with the potatoes. Sprinkle thyme and parsley again at the last. The amount of water you need to add depends on how good the seal is between your pot and its lid, and whether you like a "wet" or "dry" stew. You will certainly not need more than two cups, and I use barely one. Bring the water to a boil, cover as tightly as possible, and place in a preheated oven at 300F (149&# 194;°C) for 2 1/2 - 3 hours. Keep an eye on it towards the end, and adjust the gravy by adding a little water if you think it too dry. A good stew should have some gravy, but should not be flooded by it. "Floury" potatoes will dissolve into the gravy, "waxy" ones will not. I tend to use a mixture. Serve very hot with more fresh chopped parsley sprinkled on top. White soda bread to mop up the gravy
-
Chopped fresh thyme
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 843.0kcal
- % Daily Value *
- Total Fat 37.1g58%
- Saturated Fat 15.5g78%
- Cholesterol 165.1mg56%
- Sodium 151.0mg7%
- Total Carbohydrate 78.0g26%
- Dietary Fiber 15.2g61%
- Sugars 4.4g
- Protein 53.6g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, biddy, black, boiling, bunch, fresh, irish, lamb, large, lennon, main, mutton, onions, parsley, pepper, potatoes, salt, stew, stewing, title
