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Irish Stew By James Beard, Chef & Cooking Tea

Irish Stew by James Beard~ Chef & Cooking Tea recipe image
This Irish main features Lamb; rib or shoulder chops, Potatoes; peeled; sliced, Parsley; chopped & mixed w/, Thyme; dried (mix w/parsley, Onions; peeled; sliced. It delivers aromatic, well-seasoned taste. 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1148.5
Dietary: Gluten-free
Description
This Irish main features Lamb; rib or shoulder chops, Potatoes; peeled; sliced, Parsley; chopped & mixed w/, Thyme; dried (mix w/parsley, Onions; peeled; sliced. It delivers aromatic, well-seasoned taste. 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
  • 3 pound Lamb; rib or shoulder chops
  • 6 md Potatoes; peeled; sliced
  • 3 teaspoon Parsley; chopped & mixed w/
  • 1 1/2 teaspoon Thyme; dried (mix w/parsley)
  • 3 lg Onions; peeled; sliced
  • 2 cup Water
  • 2 tablespoon Parsley, chopped (or 3 tbs)
Directions
  1. 1
    x Butter; to
  2. 2
    grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones.
  3. 3
    Butter a 2 or 2-1/2 quart casserole dish.
  4. 4
    Preheat the oven to 300dF.
  5. 5
    In the bottom of the casserole dish
  6. 6
    arrange a
  7. 7
    layer of one-third of the potatoes and
  8. 8
    cover with a
  9. 9
    layer of chops topped with a third of the parsley-thyme mixture.
  10. 10
    Add a
  11. 11
    layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs.
  12. 12
    Season well with salt and pepper and add the water.
  13. 13
    Cover and
  14. 14
    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.
  15. 15
    Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like.
  16. 16
    Irish stew always benefits from being cooked the day before and allowed to cool thoroughly.
  17. 17
    You may refrigerate.
  18. 18
    Skim off any fat and reheat the stew before serving

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1148.5kcal
% Daily Value *
Total Fat 71.8g111%
Saturated Fat 30.7g154%
Cholesterol 330.3mg111%
Sodium 257.7mg11%
Total Carbohydrate 32.9g11%
Dietary Fiber 4.8g20%
Sugars 4.4g
Protein 89.1g179%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, beard, chef, chopped, chops, cooking, dried, irish, james, lamb, main, mixed, onions, parsley, peeled, potatoes, rib, shoulder, sliced
Read it online: https://www.chefs-mate.com/recipe/irish-stew-by-james-beard-chef-cooking-tea/