Irish StewSubmitted by: KDSTAP
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces (or beef)
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
1 bottle guiness (16 ounces)
2 cups of low sodium beef or chicken broth.
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary or thyme.
1 can tomato paste (6 ounces)
chopped fresh parsley for garnish (optional)
Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the liquids. 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.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding the rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
Number of Servings: 6
Recipe submitted by SparkPeople user KDSTAP.