Irish Stew

Traditional Irish stew, or “stobhach gaelach”, was a soup-like dish made with ingredients easily available to the peasant farmer. The Irish raised primarily sheep and root crops, so lamb or mutton became the base for the stock. The stew often had potatoes, onions, turnips, parsnips, carrots and sometimes barley.

Here is one version of a traditional irish stew that includes lamb, potatoes, parsnips, and leeks:

1 Tablespoon olive oil
2 pounds lamb shoulder or leg of lamb, cut into 1″ chunks
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 carrots, cut in thick slices
1 parsnip, cut in large chunks
4 cups of water
3 large potatoes, peeled and cut in large chunks
1 cup of coarsely chopped leeks
1 Tbsp. chopped fresh rosemary (optional)
Fresh parsley for garnish

Heat oil over medium heat. Add onions and lamb and cook until meat is browned. Add water, cover, and simmer one hour or until meat is tender. Add carrots, potatoes, and parsnips. Continue to simmer 15 minutes, then add leeks. Simmer uncovered until potatoes and carrots are tender.
*Serve with Shamrocks and Snake Rolls basket.*