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Irish stew
Jun. 2nd, 2020 07:49 pmTechnically an Irish casserole, since the recipe I used called for simply piling the ingredients into a covered dish and baking them.
2 lbs boneless lamb (recipe called for shoulder, I couldn't find shoulder, I forget now what I did find)
4 medium Yukon Gold potatoes, peeled and cut into 1" pieces (recipe called for russet, but I just wrote down "potatoes" and forgot)
3 large onions, cut into 1" pieces
1/2 tsp dried thyme (why does everything in my soup recipe book call for thyme)
4 cups chicken broth
1 tsp Worcestershire sauce
Not sure if it was supposed to wind up as oily as it did, but I liked it anyway. Will definitely make again sometime when the logistics of finding some lamb are simpler.
2 lbs boneless lamb (recipe called for shoulder, I couldn't find shoulder, I forget now what I did find)
4 medium Yukon Gold potatoes, peeled and cut into 1" pieces (recipe called for russet, but I just wrote down "potatoes" and forgot)
3 large onions, cut into 1" pieces
1/2 tsp dried thyme (why does everything in my soup recipe book call for thyme)
4 cups chicken broth
1 tsp Worcestershire sauce
Not sure if it was supposed to wind up as oily as it did, but I liked it anyway. Will definitely make again sometime when the logistics of finding some lamb are simpler.
