Irish Stew

Irish Stew

89
Ita 116

"Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!"

Ingredients

2 h {{adjustedServings}} servings 609 cals
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Nutrition

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  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

89
  1. 113 Ratings

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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. An...

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 addit...

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. ...