Traditionally made with lamb, this hearty stew is easy to prepare and is cooked slowly to bring out the flavours. There are many variations on this recipe, which can also include Worcestershire sauce, beef or chicken stock and other fresh herbs such as thyme. Partners well with Guinness.
Serves six.
Ingredients
- olive oil
- 1 kg boneless lamb shoulder, cut into 4cm pieces
- Salt, black pepper
- 1 large onion, sliced
- 2 carrots, peeled and cut into large chunks
- 1 parsnip, peeled and cut into large chunks
- 3 large potatoes, peeled and quartered
- 4 cups stock
- 1 tablespoon chopped fresh rosemary
- 1 cup coarsely chopped leeks
- Chopped fresh parsley for garnish
Heat oil in a large stockpot over medium heat. Brown lamb pieces and season.
Stir in onion and cook for a few minutes. Stir in stock and add carrots and parsnips.
Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
Stir in potatoes, and simmer before adding leeks and rosemary.
Continue to simmer uncovered, until potatoes are tender but still whole.
Garnish with parsley.
