Irish Stew

Parsnips and fresh rosemary give this Irish Stew a great flavor and aroma. Wonderful on a cold day served with crusty bread.

Irish Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 2

    pounds boneless lamb shoulder, cut into 1½-inch pieces

  • ½

    teaspoon salt

  • Freshly ground black pepper, to taste

  • 1

    large onion, sliced

  • 2

    carrots, peeled and cut into large chunks

  • 1

    parsnip, peeled and cut into large chunks (optional)

  • 4

    cups water, or as needed

  • 3

    large potatoes, peeled and quartered

  • 1

    tablespoon fresh rosemary, chopped (optional)

  • 1

    cup leeks, coarsely chopped

Directions

Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion and carrots and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. Stir in potatoes and parsnips, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.


Nutrition

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