Irish Stew
Irish stew is made with lamb. Every Irish household has its own recipe for this famous dish. I like to add chunky pieces of parsnip for a little sweetness and fresh rosemary for a distinct flavor and aroma. Fantastic on St. Patrick's Day served with a pint of the black stuff, of course!
olive oil
1
tablespoon
boneless lamb shoulder, cut into 1 ½ inch pieces
2
pounds
salt, plus more to to taste
½
teaspoon
freshly ground black pepper to taste
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onion, sliced
1
large
carrots, peeled and cut into large chunks
2
parsnip, peeled and cut into large chunks (Optional)
1
water, or as needed
4
cups
potatoes, peeled and quartered
3
large
chopped fresh rosemary (Optional)
1
tablespoon
coarsely chopped leeks
1
cup
chopped fresh parsley for garnish
1
tablespoon
 Gather all ingredients.
  Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
  Stir in onion, carrots, and parsnips and cook gently for a few minutes. Stir in water. Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 to 1 hour, depending on the cut of meat you used.
  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.
  Enjoy!
