Irish Stew with Parsnips
The Parsnips are by no means traditional in this recipe and are optional but my wife loves them so what you going to do?
||Prep Time: 15 mins
Cook Time: 2 hours
- 1 tablespoon olive oil
- 900g (2lbs) lamb stew meat
- 1/2 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)
- 1 litre (1¾ pints) water, or as needed
- 3 large potatoes, peeled and quartered
- 1 tablespoon chopped fresh rosemary (optional)
- 1 leek, green part only, rinsed and sliced
- chopped fresh parsley for garnish (optional)
- Heat oil over medium heat in a large stockpot or casserole pot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
- 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.
- 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.
||Skill level: Easy