Irish stew is a wonderful dish that has a long and colorful history originating in the Emerald Isle. Simple to make and wonderful to taste, this stew will definitely fill you up. Whether you are looking for a new stew to try out, want something to tryout when you have your family over for St. Patrick's Day, or you simply would like to have a dish that will warm you up on a cold winter's day then look no further.
- 4 pounds boneless lamb shoulder, sliced to 1 inch pieces
- 1 teaspoon salt
- 2 large yellow onions, sliced
- 4 carrots, peeled and sliced into chunks
- 2 parsnips, peeled and sliced into chunks
- 6 large potatoes, peeled and cut into large chunks
- 2 cups coarsely chopped leeks
- 8 cups of water minimum, add more as needed
- 2 tablespoons of rosemary (optional)
- 2 tablespoons olive oil (optional)
- Pepper to taste (optional)
- Garnish with parsley (optional)
- Brown meat. Using medium heat and a large stockpot, begin browning your lamb meat. Continually stir the meat until it has been browned completely. If necessary, add a little cooking oil, or olive oil for added flavor, to help brown the meat. Continue to stir gently, and seasoning with salt and pepper, until the meat has been browned completely and then remove the meat from the heat.
- Add vegetables. Slowly add the onions, carrots, and parsnips to the meat in the stockpot. Allow the mixture to cook together for a few minutes, being sure to stir everything together gently and continually so it doesn't scorch.
- 3 Add water and simmer. After allowing the base to cook for a few minutes, begin to slowly add the water to the mixture. Cover the pot, and bring everything to a boil, and then reduce the heat to low. Allow the stew to simmer for roughly 1 hour, or until the meat becomes tender.
- Add potatoes. Once the meat has become tender, add your potatoes to the mix. Stir everything together, and then allow the stew to simmer for 20 minutes.
- Add final seasonings. Finally, after you have simmered the stew for twenty minutes add your remaining seasonings. This means that you will add the leeks and rosemary, and then continue to simmer everything. You will know that the stew is ready to serve when the potatoes have become tender.
Once the potatoes have become tender enough to slice with a little gentle pressure from a fork, it is ready to serve. Serve the stew while it is still hot, with some soda bread and a little apple mash on the side. This recipe will serve 12 people, so please feel free to add or reduce the amount as needed to meet your needs.
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