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Tom Moore s Irish Stew Casserole

Ingredients
 

1 lb lean lamb, the shoulder or leg, cut, into 1 dice
2 potatoes, peeled and thinly sliced
1 onion, thinly sliced
1 pinch [generous] rosemary
1 chicken or lamb stock
1 salt, pepper to taste




 
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Preparation
 
Layer one third of the potatoes in a small casserole. Top with half
the lamb and half the onion. Sprinkle lightly with rosemary, salt
and pepper. Repeat layers, ending with a final layer of potato. Add
enough chicken stock to almost cover the stew.

Cover the casserole and bake in a 325 oven until the lamb is quite
tender and the potatoes begin to almost dissolve and thicken the
mixture. (1- 1 1/2 hours)

I ve made this in larger quantities in a crock pot. In this case, the
cooking time will be about 8-10 hours.

I got these directions for making Irish Stew (no real recipe) from the
owner of Tom Moore s Tavern in Bermuda (don t know how authentic it
is, as the gentleman was German, but it IS good) .

Kathy in Bryan, TX

 

 
Servings: 2

 

 

Also see ...

The Irish Rover s Leek Potato Soup
In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft. In a separate pan, heat milk. When vegetables are soft, add milk (Upload by user)

         
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