One-pot Irish stew
- 750g boneless lamb shoulder, chopped
- 1 litre water or stock
- 1 onion, thickly sliced
- 8 potatoes, peeled and quartered
- 2 carrots, peeled and thickly sliced
- Freshly chopped parsley or leeks
Prep:15min › Cook:1hr30min › Ready in:1hr45min
- Place the lamb in a large pot, cover with water and add a pinch of salt. Bring to the boil; skim off any white fat that comes to the surface, then simmer on low heat for another 30 minutes.
- Add the onion and half of the potatoes and cook for 30 minutes until the potatoes are soft; break them up and stir - this will thicken the stew.
- Add the remaining potatoes and carrots. Simmer for another 20-30 minutes until potatoes are cooked. Season well with salt and pepper to taste. Stir in fresh parsley or chopped leeks. Serve piping hot.
not a favorite. Recipe was very bland, no seasonings other then salt. While it was easy to make, I love lamb, this was not a favorite with my family other in my oldest chid. And I wasn't sure how much parsley or leeks to add. So I just added a few tablespoons of each and hoped that I added the right amount. - 19 Mar 2012
Loved this recipe - Added leeks at the same time that I added the onions, which made for some very very delicious flavoring! - 18 Mar 2012
I used 5 medium sized potatoes and still think it was a bit too much. Maybe the author used 8 very small potatoes. Anyways, I had to double the amount of chicken stock to accommodate the amount of potatoes. With only salt as the seasoning, I found the stew quite bland so I added thyme and rosemary. It is comfort food, nothing elaborate about it, nothing that jumps out at you flavor-wise. - 15 Mar 2012