Irish stew with thyme

Irish stew with thyme


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Any additions to the few ingredients in this dish would detract from the pure flavour and turn it into just another stew.

Lynn Cole

Serves: 4 

  • 1 kg scrag end or middle neck of lamb, trimmed of fat
  • 4 medium onions, peeled and sliced
  • 6 medium potatoes, peeled and sliced
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 2 cups water
  • Fresh thyme sprigs, to garnish

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Arrange half the meat in the bottom of a medium, flameproof casserole and cover with half the onions followed by half the potatoes, seasoning each layer with salt and pepper and a little thyme. Repeat the layers, seasoning as before and finishing with potatoes. Pour over enough water to just cover the top layer.
  2. Bring to the boil, reduce the heat, cover and cook very gently for 1 1/2 hours, or until the meat and potatoes are tender. Check frequently to make sure that the water has not evaporated and add a little more, if necessary. Serve with the traditional accompaniment of steamed red cabbage, if desired.

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