Irish Stew

(Irish lamb & potato stew)

Yield: 4-6 servings

Basic Steps: Layer → Simmer

Lay one half of the potatoes in the bottom of a casserole dish or Dutch oven. Cover with half the onions. Add all of the lamb, then layer in the rest of the onions, then the rest of the potatoes. Sprinkle over the parsley and some salt and pepper. Pour in enough water to come about 3/4 of the way up the ingredients.
Bring to a boil then reduce heat to a low simmer. Cover and let simmer 1 1/2 to 2 hours until meat is tender and potatoes have broken down and thickened the stew somewhat. Add water as needed to keep stew from becoming too thick. Adjust seasoning and serve.

Chopped carrots, celery, turnips or parsnips are often added to a good Irish stew. Sometimes pearl barley is added to make an even more substantial and filling dish. Additional seasonings often used include thyme and rosemary.
Use a Guinness stout in place of the water if you like.
Cut half the potatoes into rounds (which will break down and thicken the stew) and the rest in larger chunks if you like.
If you prefer, the stew can be brought to a boil on the stovetop, then covered and finished in a 350º oven.

Even though this dish (known as ballymaloe, or stobhach gaelach in the Irish language) is very basic and has its origins in hard times, it is quite simply delicious. Originally this hearty stew was made with simple mutton neck bones and meat scraps for flavor. Sometimes mutton or young goat meat was used. But in the last few decades it has become much more common to use milder flavored lamb.