A tasty traditional Irish stew with lamb, onions, and potatoes. This recipe includes the option to add parsnips and rosemary for a distinct flavor.
Preparation Time
15 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr
Calories
609 Calories
Recipe Instructions
Step 1
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.
Step 2
Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Step 3
Stir in onion, carrots, and parsnips and cook gently for a few minutes. Stir in water. Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 to 1 hour, depending on the cut of meat you used.
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
