Irish Stew

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 pounds shoulder of mutton
  • 1 pound onions
  • 2 poun


Cut mutton in 2 ½-inch cubes; peel and slice onions and potatoes thickly. Place a layer of sliced onions on the bottom of a heatproof casserole; cover with a layer of meat, and then a layer of potatoes, and continue filling casserole in alternate layers, finishing with potatoes. Season each layer with salt and freshly ground black pepper. Add light stock, to cover; bring to a boil; skim; lower