Irish Stew

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. best end of neck
  • 1 lb. onions
  • salt and pepper
  • 3 lb. potatoes
  • pt. stock or water
  • parsley


Cut the meat into neat cutlets and trim off the surplus fat. Arrange in a saucepan layers of the meat, thinly-sliced onions, seasoning and half the potatoes cut in slices. Add stock or water just to cover and simmer gently for about 1½ hr. Add the rest of the potatoes —cut to a uniform size to improve the appearance on top. Cook gently in the steam for about ¾ hr. longer. Serve the meat in the centre of a hot dish and arrange the potatoes round the edge.

Pour the liquid over the meat and sprinkle with finely-chopped parsley.

Alternative Method of Serving

Place the meat in the centre of a hot dish. Arrange half the potatoes round the edge. Then sieve the liquid—onions and remaining potatoes—and pour over the meat. Sprinkle with chopped parsley.