Irish Lamb and Parsnip Stew

    (127)
    2 hours

    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!


    124 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1kg boneless lamb shoulder, cut into 4cm 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
    • 1 litre water, or as needed
    • 3 large potatoes, peeled and quartered
    • 1 tablespoon chopped fresh rosemary (optional)
    • 100g coarsely chopped leeks
    • chopped fresh parsley for garnish (optional)

    Directions
    Preparation:15min  ›  Cook:1hour45min  ›  Ready in:2hours 

    1. Heat oil over medium heat in a large stockpot or casserole. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
    2. Add the onion, carrots and parsnip and cook gently with 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, until tender.
    3. Add 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.

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    Reviews and Ratings
    Global Ratings:
    (127)

    Reviews in English (99)

    by
    106

    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)

    by
    95

    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)

    by
    86

    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)

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