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
Ingredients
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)
Directions
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.