Any rescipes for Irish Stew?

IRISH STEW

Serves 2

INGREDIENTS

2 potatoes

1 carrot

1 parsnip

1 turnip

1 onion

250g of beef, lamb or mutton

1 tablespoon of oil

1 tablespoon of parsley

750ml of water

1 beef or lamb stock cube

METHOD

Peel the potatoes and chop them into 2cm (1 inch) pieces. Cut both ends off the carrot, peel it and chop it into 2cm (1 inch) pieces. Cut both ends off the parsnip, peel it and chop it into 2cm (1 inch) pieces. Peel the turnip and chop it into 2cm (1 inch) pieces. Peel the onion and chop it into tiny pieces. Chop the meat into 2cm (1 inch) pieces.

Put the oil into a saucepan on a moderate heat. Add the onion and fry it for 3 minutes until it is golden, stirring to stop it sticking. Add the meat and cook for 5 minutes until it is brown with no pink bits.

Add the parsley, vegetables, water and stock cube.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 1 hour. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Use lamb or mutton for the original Irish version. Use beef for the Irish American version.

Serve with soda bread or dumplings.

Just a couple of comments: For those of you who do not know what Swedes are, I think Adam means rutabega. Adam, if you are in Japan, could you substitute burdock root for parsnip?

My favorite recipe is almost the same as Stephen's...so he scored a thumbs-up from me, as being genuine.

My (100% Irish!) recipe suggests mutton as first choice, but lamb as the easiest alternative (in the 21st century) and doesn't mention any beef at all (which Stephen explained well...)

My recipe (for 2 people) contains a little bit of fresh thyme, an extra carrot or three (to replace the parsnip & turnip, which are optional, but very good extras) and butter instead of oil...a bit of black pepper, UN-peeled potatoes and NO stock or stock-cube(s).

Method is almost identical. "Well done!" to Stephen and "Enjoy!" to the person who asked the question.

PS: I wish I could make this again, but mutton is not for sale, lamb is very expensive, parsnips do not exist and REAL Swedes (or turnips) are possible, but hard to find, in Japan...I know how to substitute, but it's difficult. NO Irish stew while in Japan. <GRRR!> adam