Description
A hearty and traditional Irish stew made with lamb, potatoes, and root vegetables simmered to perfection.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 6 cups water or beef stock
- 4 large potatoes, peeled and quartered
- 3 carrots, sliced
- 2 onions, chopped
- 2 parsnips, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
Instructions
- Heat oil in a large pot over medium heat. Add lamb and brown on all sides.
- Add onions and cook until translucent.
- Pour in the water or stock and bring to a boil. Reduce heat and simmer for 30 minutes, skimming any foam.
- Add carrots, parsnips, and potatoes. Season with salt and pepper.
- Simmer for 1.5 to 2 hours until meat is tender and vegetables are soft.
- Sprinkle with fresh parsley before serving.
Notes
- For a richer flavor, use beef stock instead of water.
- You can substitute lamb with beef if preferred.
- Let the stew sit for a few hours or overnight for even better flavor.