How to Make Irish Stew | Stew Recipe | Allrecipes.com

Cut lamb shoulder into 1 and 1/2 inch pieces.

Peel and slice the onion.

Peel and cut the carrots into bite-sized rounds.

Peel and cut the potatoes into quarters and place them in a bowl of water.

Trim and split the leeks, wash them under cold water, and coarsely chop to make one cup.

Peel and cut the parsnip into bite-sized chunks.

Chop 1 tbsp of fresh rosemary.

Heat 1 tbsp of olive oil in a large stock pot or Dutch oven over medium heat.

Add lamb pieces and cook until evenly browned, stirring gently.

Season the lamb with half a teaspoon of salt and pepper.

Add onion, carrots, and parsnip to the browned lamb and cook for 5 to 7 minutes.

Pour in 4 cups of water or more until the meat is just covered.

Cover the stew and bring it to a boil.

Once boiling, reduce heat to low and simmer for an hour or longer until the meat is tender.

Add potatoes and simmer for another 15 to 20 minutes.

Add leeks and fresh rosemary and continue simmering until potatoes are tender but hold their shape.

Serve hot garnished with fresh parsley.

Equipment Needed

Allergens