Traditional Irish Stew

Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 609 Calories

Ingredients

• 1 tablespoon olive oil
• 3 large potatoes, peeled and quartered
• 1 tablespoon chopped fresh rosemary
• 1 large onion, sliced
• freshly ground black pepper to taste
• 4 cups water, or as needed
• 2 carrots, peeled and cut into large chunks
• 1 tablespoon chopped fresh parsley for garnish
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1 cup coarsely chopped leeks
• 0.5 teaspoon salt
• 1 parsnip, peeled and cut into large chunks

Recipe Instructions

Step 1

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.

Step 2

Add the onion, carrots, and parsnips 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.

Step 3

Stir in potatoes, 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.