Wednesday, March 7, 2012

Sharpshootinstar's Irish Lamb Stew

This terrific Irish lamb stew could easily be made with beef, instead.

Irish Lamb Stew


2 lbs boneless lamb, cut into pieces
1 tbsp olive oil
1 large onion, chopped
2 large carrots, chopped
1 large parsnip, chopped
3 large potatoes, peeled & quartered
1/2 tsp salt and black pepper to taste
4 cups water or beef stock


Heat oil over medium heat in a large stockpot or dutch oven.  Add lamb to brown.  Season with the salt and pepper, then add the veggies and the four cups of liquid. Stir, cover, and bring to a boil, then turn the heat down to low and simmer for at least one hour. 

I like to let it go for two or more.  It seems it just gets more delicious as it continues to cook. :D  Serves 6-8.


a half cup of barley is a delicious addition to this stew.  Or serve it with irish flatbread :D

1 comment:

  1. I just loved the addition- the perfect way to soak up the delicious juices. This is a lighter version so the dumplings also work well to round it out into a satisfying meal.