Irish Stew

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

The classic proportions for this traditional dish are half as much onion as meat, and twice as much potato.


  • 2 lb / 900 g middle or best end of neck chops or lb / 680


Remove as much fat as possible from the meat. In an earthenware or similar ovenproof casserole, build up layers of potato, meat and onion, seasoning lightly and finishing with a layer of potatoes. Tuck in the bay leaf and thyme, and pour in ¼ pt / 140–280