Traditional Irish Stew

Name: Traditional Irish Stew
Total time: 120
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces; 0.5 teaspoon salt, or to taste; 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; 4 cups water, or as needed; 3 large potatoes, peeled and quartered; 1 tablespoon chopped fresh rosemary; 1 cup coarsely chopped leeks; 1 tablespoon chopped fresh parsley for garnish

Recipe by Ita from allrecipes.com

Dinner 2 Hr.

Ingredients

6 servings

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1 tablespoon olive oil
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2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
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0.5 teaspoon salt, or to taste
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freshly ground black pepper to taste
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1 large onion, sliced
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2 carrots, peeled and cut into large chunks

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1 parsnip, peeled and cut into large chunks
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4 cups water, or as needed
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3 large potatoes, peeled and quartered
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1 tablespoon chopped fresh rosemary
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1 cup coarsely chopped leeks
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1 tablespoon chopped fresh parsley for garnish

Instructions

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.
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.
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.