Irish Stew Casserole

Six ingredients. Eight to ten hours. That’s Irish stew at its most honest. Lamb, potatoes, onions, rosemary, chicken stock, and salt and pepper layered in a casserole and left in a low oven until the potatoes practically melt into the broth and the lamb falls apart at the touch of a fork.

The layering matters. Potatoes on the bottom, then lamb and onion, a sprinkle of rosemary, then repeat, finishing with a final layer of potato on top. The bottom potatoes dissolve over the long cook and thicken the broth naturally, while the top layer holds its shape just enough to give you something to scoop.

This is the kind of stew that doesn’t need a roux, cornstarch, or any thickener. The potatoes do all that work on their own over those 8 to 10 hours at 325°F (160°C). The broth starts thin and finishes rich, almost creamy, with the flavor of lamb and rosemary worked into every spoonful.

No carrots, no peas, no fancy additions. Just the core ingredients doing what they do best when given enough time.

Pro Tips

• Use lamb shoulder or leg cut into one-inch dice. These tougher cuts need low, slow cooking and reward you with tender, flavorful meat
• Slice the potatoes thin so the bottom layers break down completely. Thick slices won’t dissolve properly
• Add the stock until it almost covers the layers but doesn’t submerge them completely. The top potato layer should peek out and brown slightly
• This stew reheats beautifully the next day. The broth gets even thicker as the potatoes continue to break down

Variations

• Root vegetable version: Add a layer of thinly sliced carrots and parsnips between the lamb layers
• Guinness addition: Replace half the chicken stock with Guinness stout for a darker, richer broth
• Herb butter finish: Stir a knob of butter mixed with fresh parsley into the stew just before serving