How To Make Easy Irish Stew with Parsnip
Stay warm in the cold days with this Irish stew. It’s cooked with lamb shoulder, spiced with rosemary, plus carrots, parsnips, and potatoes.
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 until tender, depending on the cut of meat.
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.
- Calories: 610.09kcal
- Fat: 35.11g
- Saturated Fat: 14.46g
- Monounsaturated Fat: 14.99g
- Polyunsaturated Fat: 2.99g
- Carbohydrates: 43.81g
- Fiber: 6.91g
- Sugar: 5.12g
- Protein: 29.96g
- Cholesterol: 108.86mg
- Sodium: 324.44mg
- Calcium: 89.88mg
- Potassium: 1364.47mg
- Iron: 4.50mg
- Vitamin A: 185.64µg
- Vitamin C: 45.85mg