I make Irish Stew every year. Earlier this year, I bought a new cookbook called, “The Complete Irish Pub Cookbook”. So, I decided to try their recipe this year, and I liked it. If possible, make the stew a day ahead of time. The extra time allows the flavors to meld together for a rich, deep taste. As in most years, I used beef in place of the lamb. I hope you enjoy it!
Irish Stew
1/4 cup Flour
3 pounds Neck of Lamb
or
3 pounds Beef Sirloin
3 large Onions, chopped
3 Carrots, sliced
4 Red Potatoes
1/2 teaspoon Dried Thyme
3 1/2 cups Hot Beef Stock
Salt and Pepper Preheat your oven to 350 degrees. 
Cut your beef into small bite size pieces. Chop your onions and carrots. Slice the potatoes very thin. I used a mandoline to slice mine, but a knife or a slicer will work. 
Place your flour in a plastic bag and season with salt and pepper. Add the beef to the bag, close the bag, and shake to cover the meat. 
Layer your casserole dish with the meat on the bottom, and top with the onions and carrots. 
Place the potato slices on top. Sprinkle on the thyme, and pour in the stock. 
Cover and cook in the oven for 2 1/2 hours.
Take out of the oven and serve.
Enjoy! I will say so long with an Irish Quote: 
