Kitchen Cue: We used two kinds of potatoes in this Irish Stew: Russets break down during cooking and act as the thickener for the broth, while new potatoes keep their shape and texture.
- 3 tablespoons vegetable oil
- 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
- 1 pound frozen peeled pearl onions, thawed
- 2 1/2 cups beef broth
- 1 pound russet potatoes, peeled and cut into 1/8-inch-thick slices
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1 1/2 pounds small new red potatoes, peeled and halved
1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking and brown lamb in batches, about 6 minutes per batch. Transfer lamb with a slotted spoon to a bowl, reserving pot.
2. Add onions to pot and cook over moderately high heat, stirring, until golden, about 5 minutes. Add broth and 1 cup water, scraping up browned bits from bottom of pot. Arrange sliced russet potatoes over onions, slightly overlapping them, and sprinkle with half of thyme and chives. Return lamb to pot and tuck halved new potatoes between cubes of meat, pressing both into liquid. Sprinkle with remaining thyme and chives. Bring liquid to a boil and cook at a bare simmer, covered (do not boil), until meat and potatoes are tender, about 2 hours.
3. Serve stew in bowls with crusty bread for dipping.
- Servings Per Recipe 6
- Fat, total(g)64,
- sat. fat(g)26,
- Percent Daily Values are based on a 2,000 calorie diet