Top O' The Mornin' Irish Stew
Wednesday, March 12, 2014
Hi sparkfriends! I just wanted to share my favorite stew recipe with you in honor of St. Patrick's Day coming up and because Lamb is the healthy food of the week on my Natural Remedies For Healthy Living team. I shared it with the team but didn't want to leave the rest of my sparkfamily out! This is my own Irish Stew recipe. I call it "Top O' The Mornin' Irish Stew" and its hearty, rich and delicious!
2 lbs. lamb shoulder, cut into 1 1/2 inch chunks
1 Tbsp olive oil
1 tsp salt or to taste
fresh ground black pepper
1 large onion, sliced
2 carrots, cut in large chunks
1 parsnip, cut in large chunks
4 cups of water or broth (I use low sodium vegetable broth)
4 - 6 large red potatoes, quartered
1 sprig of fresh rosemary
1 cup coarsely chopped leeks
chopped fresh parsley for garnish
Heat oil in stock pot or dutch oven on medium heat. Do not scorch. Add lamb chunks and stir gently until evenly and lightly browned. Season with salt and pepper to taste.
Add carrots and parsnip and cook gently alongside meat for about 10 minutes, then stir in the broth and turn heat to low. Cover and simmer for 1-3 hours.
Stir in potatoes, cover and simmer for 15-20 minutes. Add leeks and rosemary and continue to simmer uncovered until the potatoes are tender but whole.
Serve piping hot with fresh parsley garnish. Herbed rolls are great with this stew, especially seasoned with rosemary which goes great with lamb.