Houstonist Cooks: Irish Stew

St. Patty's is almost upon us! Houstonist knows that "I can't cook" line is just total blarney. Stews are easy and the weather, at this point, is still conducive to belly-warming one pot wonders. This Irish Stew is simple and satisfying - you can substitute beef or pork for the lamb, if you just don't have a taste for the fleecy little ones. If you're real dyed-in-the-wool Irish, go for the mutton! Also, if you are a sworn herbivore, boost this with some vegetable stock and double the veggies for a nice hearty meal. Serve this with some soda bread or a good, crusty dark bread, a hunk of real unsalted butter (to schmear on the bread) and a pint(s) of guinness. Add a nice crisp salad, and you've got a complete meal. Finish it off with some "coffee bailey's". You may need a nap!

Irish Stew

1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, chopped
2 carrots, peeled or scraped and cut into large chunks
1 parsnip, peeled or scraped and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional) - we like the Italian Flat Leaf
flour

Heat oil over medium heat in a large stockpot or Dutch oven. Dust lamb/meat with flour, add to oil and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots, and parsnips and cook gently alongside the meat for 2-3 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. Test with a fork.
Stir in potatoes, and simmer for 15 to 20 minutes, add leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Test for seasoning, adjust if necessary. Bowl up and enjoy! Houstonist suggest a Tex-rish slant - mince some habanero, jalapeno, serrano or other favorite pepper - 1-2 teaspoons or to taste.

Slainte!