Authentic Irish Stew
Dutch oven cooking is as popular now as it was centuries ago and today’s cooks have discovered that
this type of cookware is capable of producing an amazing array of delicious meals. We have collected many
Dutch oven recipes over the years and we hope you will use them to create some great meals for your family and
Try this soup and bring out the Irish in you; best had while watching televisions with your whole family
during cold winter night. Hint: A chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a
distinct flavor and aroma.
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
3 large peeled and quartered potatoes
1 cup coarsely chopped leeks
1 tablespoon olive oil
1/2 teaspoon salt
1 large sliced onion
2 carrots, peeled and cut into large chunks
4 cups water, or as needed
Freshly ground black pepper to taste
1 parsnip, peeled and cut into large chunks (optional)
1 tablespoon chopped fresh rosemary (optional)
chopped fresh parsley for garnish (optional)
Prep time: 15 minutes
Cooking time: 1 hour and 45 minutes
- Using a large stockpot or Dutch oven; heat oil over medium heat and cook lamb
pieces until browned. Season with salt and pepper.
- Alongside with the meat add the carrots, onion, parsnips and cook gently.
Stir in the water, cover and bring into a boil.
- Reduce the heat and let it simmer for 1 hour or until the meat is completely
tender and cooked.
- Add the potatoes, stir and simmer for 15 to 20 minutes more. Add the leeks
and rosemary. Do not cover and let it simmer.
- Serve piping hot in bowls garnished with fresh
Our Dutch oven recipes are primarily used with
cast iron dutch ovens, but you may also use
aluminum dutch ovens or
enameled dutch ovens. If you are new to dutch oven
cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset,
Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far
the best prices have always been found at Amazon.