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Recipes: Irish stew
Article Toolsby Nicole Davy
Baked Irish Stew
serves 4
1 1/2 lb boneless stewing lamb,cubed
2 large onions,peeled,sliced thin
5 medium potatoes,pealed and cut into chunks
3 large carrots,sliced
2 celery stalks,sliced
1 turnip,diced
1 1/2 cups chicken broth
1 bay leaf
salt and pepper to taste
parsley for garnish
Layer into a lightly greased casserole dish vegetables and lamb,beginning and ending with the vegetables,salt and pepper each layer.Add the chicken broth and a bay leaf,cover and bake at 325 F for 2 hours,stir and sprinkle with parsley.Remove the bay leaf before serving.
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