Irish Stew with Parsnips

    2 hours

    Parsnips aren't traditional and are optional in this recipe, but I like the flavour they add. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day or served with a pint or two of the black stuff on St Patrick's Day.


    County Antrim, Northern Ireland, UK
    167 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 900g (2lbs) lamb stew meat
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 1 large onion, sliced
    • 2 carrots, peeled and cut into large chunks
    • 1 parsnip, peeled and cut into large chunks (optional)
    • 1 litre (1¾ pints) water, or as needed
    • 3 large potatoes, peeled and quartered
    • 1 tablespoon chopped fresh rosemary (optional)
    • 1 leek, green part only, rinsed and sliced
    • chopped fresh parsley for garnish (optional)

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Heat oil over medium heat in a large stockpot or casserole pot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
    2. 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, depending on the cut of meat you used and if it is tender yet.
    3. 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.

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    Reviews in English (104)


    I made this today, and left it to cook in my slow cooker for the afternoon. It was very nice indeed, and smelled gorgeous as it cooked throughout the day! I added a couple of tablespoons of flour to thicken up the sauce. Lovely  -  27 Sep 2011


    To be honest.. this recipe is so tasty, I'd advise making double the amount for four as requests for second helpings are guaranteed!  -  06 Feb 2009


    I love this recipe so much. The parsnips made the flavor delicious. A welcome addition to a hearty stew.  -  03 Apr 2012