Name: Irish Stew
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 2 pounds Idaho Potatoes (4 medium potatoes peeled and sliced 1/4-inch thick); 3 cups onions (peeled, cut in half and thinly sliced); 2 cups carrots (peeled and cut into 1-inch lengths); 12 sprigs fresh thyme (or 1 1/2 teaspoons dry thyme); Salt to taste; fresh ground black pepper to taste; 2 pounds boneless blade steaks (6 lamb shoulder chops can be substituted); 12 ounces prepared beef broth; 3 tablespoons flour; fresh chopped parsley

Irish Stew

Prep Time 15

Cook Time 2 30

Total Time 2 45

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Servings

Ingredients

2 pounds Idaho Potatoes 4 medium potatoes peeled and sliced 1/4-inch thick
3 cups onions peeled, cut in half and thinly sliced
2 cups carrots peeled and cut into 1-inch lengths
12 sprigs fresh thyme or 1 1/2 teaspoons dry thyme
Salt to taste
fresh ground black pepper to taste
2 pounds boneless blade steaks 6 lamb shoulder chops can be substituted
12 ounces prepared beef broth
3 tablespoons flour
fresh chopped parsley

Instructions

Preparation

1 Preheat the oven to 350° F. 2 On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.3 Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the blade steaks or chops on top of the vegetables.4 Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme. 5 Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot6 Place the lid on the pot and cook for 2 1/2 hours until the meat and potatoes are fork tender. 7 To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme. 8 In a small bowl, blend 3 tablespoons of flour with enough water to make a smooth paste. With a wire whisk, blend the flour mixture into the hot broth.9 Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil. Cook the sauce for 3 to 4 minutes until thickened. Season with salt and pepper. 10 To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls. Top with sauce and garnish with fresh chopped parsley.
Source: Idaho Potato Commission