Lamb and Parsnip Stew
Yield: Makes 4 servings.
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- 2 pounds cubed lamb
- 2 medium onions, quartered
- 2-1/2 cups water
- 1/2 teaspoon salt
- 2 large carrots, scraped and sliced
- 8 small parsnips, scraped and sliced
- 1 bay leaf
Brown lamb in a large stewpot, then add onions and saute. Add remaining ingredients, bring to a boil, and simmer for up to 2 hours. Remove bay leaf before serving. Juices can be thickened with flour or mashed potato to make gravy, if desired.