Irish Stew 2 recipe - Irish Recipes recipe

Recipe Menu

Browse Categories

» Afghan Recipe
» African Recipe
» American Indian
» Arabian Recipe
» Barbque Recipe
» Beef Recipe
» Breads Recipe
» British Recipe
» Cakes Dessert Recipe
» Candy Recipe
» Casserole Recipe
» Cookies Recipe
» Desserts Recipe
» Dips Recipe
» Drinks Recipe
» Dutch Recipe
» Filipino Recipe
» Fish Recipe
» Chicken & Turkey Recipe
» French Recipe
» German Recipe
» Greek Recipe
» Indian Recipe
» Chinese Recipe
» Irish Recipe
» Italian Recipe
» Jambalaya Recipe
» Japanese Recipe
» Jewish Recipe
» Korean Recipe
» Lamb Recipe
» Mexican Recipe
» Misc Unsorted
» Pancakes Recipe
» Pie Recipe
» Pork Recipe
» Pudding Recipe
» Russian Recipe
» Salads Recipe
» Sandwich Recipe
» Sauces
» Seafood Recipe
» Soups Recipe
» Syrups
» Thai Recipe
» Vegetable Recipe

A-Z:

Irish Stew 2

Category: Irish Recipes Popular!
Author: Sandra
Added On: 3/17/2007
Viewed: 2,104
Rating: Irish Stew 2 has been rated 2.00 by 336 users

(2.00) votes 336

Rate this recipe

User Option

Add to my cookbook email

E-mail recipe Review

(0) Comments

Write a comment print

Print recipe

Ingredients

1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
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)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)

Instructions

1. 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.

2. 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.

3. 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.

Rate this recipe