Sunday, March 13, 2011

Irish Stew

My youngest daughter started making this when she still lived at home. She was researching meals from other countries and trying new recipes, this is one she tried and I have kept on making. I usually assemble it the night before and put it in the oven to bake in the morning.
It goes great with homemade bread such as Cottage Cheese Bread or rolls.
Traditionally Irish Stew was made with lamb-mutton. I use beef either stew meat or I cube a roast, this time I used a Top Round Roast. You can make a little or alot,  I fill up my 3 quart dish.
Layer chunks of meat, peeled and sliced potatoes, and chopped onion. Add 2 beef bouillon cubes, one clove of chopped garlic and pepper. Bake at 350 degrees for 2 -2 1/2 hours, or until potatoes and meat are tender.
cubed meat
peeled/sliced potatoes
chopped garlic
chopped onion
2 beef bouillon cubes


  1. Thanks so much for linking up to THIS WEEK'S CRAVINGS for Everything GREEN St. Patrick's Day, don't forget to stop by next Monday for Chocolate... Chocolate and More Chocolate!!!

  2. Just Stopping by from TMTT. I make a similar recipe, but I do use lamb. What a great stick to your ribs kindof meal. While I'm here I wanted to invite you to check out my Iron Chef Challenge This month's themed ingredient is canned tomatoes, so link up a recipe using those and you could win a prize. It should be a lot of fun, hope you can join us!!

  3. What a perfect day for Irish Stew. Your recipe looks very delicious. Thank you so much for sharing with Full Plate Thursday and please come back!

  4. Happy St. Patrick's Day! This looks great!

  5. I still make this stew! It's a great recipe and one of my husbands favorites!