Irish Stew


Irish Stew


  • 2 Lbs Boneless Lamb Shoulder
  • 3 Large Potatoes
  • 2 Carrots, Cut into Chunks
  • 1 Large Onion, Sliced
  • 1 Parsnip, Cut into Chunks
  • 1 Cup Chopped Leeks
  • 2 Cups Water
  • 1 Tbsp Olive Oil
  • 1 Tbsp Rosemary
  • Tsp Salt
  • Fresh Parsley, Chopped
  • Fresh Black Pepper

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.

Add the onions, 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.

Simmer for 1 hour or longer.

Stir in potatoes and simmer for 15-20 minutes, before adding leeks or rosemary.

Serve piping hot, garnished with fresh parsley.


View All Recipes