Idaho Potato Irish Stew
A flavorful, traditional stew - lean meat simmered with vegetables in an aromatic broth.
Ingredients
- 2 lb Idaho Potatoes (about 4 medium), peeled and cubed
- 3 cup peeled, cut in half, then thinly sliced onions
- 2 cup peeled, cut carrots (1-inch in length)
- 1 pinch each of salt and black pepper, to taste, divided
- 12 sprigs fresh thyme or 1 1/2 tsp dried thyme
- 2 lb boneless, lean beef blade steaks or lamb chops, trimmed
- 12 oz prepared, reduced-sodium beef broth
- 1 1/2 cup fresh chopped parsley
Directions:
Preheat the oven to 350°F.
In a 3-quart heavy pot with a lid, arrange half of the potatoes, onions and carrots. Season with salt and pepper. Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the meat on top of the vegetables and add the remaining potatoes, onions and carrots. Season with salt, pepper and remaining thyme. Add beef broth and 1 cup water.
Cover and cook for 2 1/2 hours until the meat and potatoes are fork-tender.
Discard the thyme sprigs if using fresh thyme and if necessary, season with salt and pepper. Garnish with fresh chopped parsley and serve.
Variations:
For variation, add green breans to the stew.