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August 2018

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Irish Stew By James Beard Chef Cooking Teacher Recipe

Irish Stew By James Beard Chef Cooking Teacher recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Irish Stew By James Beard Chef Cooking Teacher recipe  PDF


3 lb Lamb rib or shoulder chops
6 md Potatoes peeled sliced
3 ts Parsley chopped and amp mi ed w/
1 1/2 ts Thyme dried (mi w/parsley)
3 lg Onions peeled sliced
2 c Water
2 tb Parsley, chopped (or 3 tbs)
Butter to grease casserole Salt to taste Pepper freshly grnd black Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2 1/2 quart casserole dish. Preheat the oven to 300dF.
In the bottom of the casserole dish arrange a layer of one third of the potatoes and cover with a layer of chops topped with a third of the parsley thyme mi ture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2 1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving.

Irish Stew By James Beard Chef Cooking Teacher recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
644 people have voted
Last Reviewed on 2018-08-16



Thursday, Aug 16 2018 Download & Print Irish Stew By James Beard Chef Cooking Teacher recipe  PDF   Lamb recipes RSS   New

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