International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Omurice






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > irish stew
from Tipperary, Ireland 1 tablespoon olive oil 2 pounds boneless lamb shoulder, cut into 1 1/2 inch 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 (optional) 4 cups water, or as needed 3 large potatoes, peeled and quartered 1 tablespoon chopped fresh rosemary (optional) 1 cup coarsely chopped leeks chopped fresh parsley for garnish (optional) Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside 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 and if it is tender yet. 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.

Irish Stew


SUBMITTED BY
list all recipes for MEAT (1007)
list all Irish recipes (42)
list all recipes by RCOEN (260)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted May 19, 2011)

from Tipperary, Ireland

1 tablespoon
olive oil
2 pounds boneless
lamb shoulder, cut into 1 1/2 inch 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 (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh
rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh
parsley for garnish (optional)

Heat oil over medium heat in a large stockpot or
Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

Add the
onion, carrots, and parsnips and cook gently alongside 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 and if it is tender yet.

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.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.