Chunky pieces of parsnip add sweetness and fresh rosemary adds a distinct flavour and aroma to this traditional stew. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day - served with a pint of the black stuff, of course!
Not bad. just needed to make a few adjustments Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. And for the pots I put them in 35 minutes before I like mine to be cooked and soft throughout. I also suggest preparing this meal at least an hour before you need it. Stew always tastes better when left and then warmed up!!! promise. - 11 Oct 2006 (Review from Allrecipes USA and Canada)
If there was a rating higher than 5 stars, this recipe deserves it. I followed the directions pretty close to start, but added the parsnips with the potatoes (following other comments). In addition I soaked the lamb in buttermilk overnight to take the "gamey" edge off. After beginning the stew on the stove, when I added the potatoes and parsnips I put it in the slow cooker for the day (I used the "keep warm" setting for the 12 hours I had to be at work). Got home and it was perfect! Fed it to a British native and he raved about it. Great with a spinach salad and crusty bread with a smooth Merlot. We will definately be making this again. - 04 Mar 2007 (Review from Allrecipes USA and Canada)
I've said it before and it still holds true: this recipe is my gold standard for Irish stew. I made it for St. Patrick's Day dinner this weekend, and my family ate every bit--even the parsnips. Of course, I didn't tell them about the parsnips until later. Now they know they like 'em! Just a couple of notes: next time I'll cook a big chunk of parsnip and carrot with the lamb, but I'll add fresh parsnip and carrot later on so they won't disintegrate. Also, I sear the meat in batches and skim the stew as it simmers. Thanks for a great recipe, Ita! - 18 Feb 2006 (Review from Allrecipes USA and Canada)