Lamb and Parsnip Stew

By Yankee Magazine

Feb 09 2005


Makes 4 servings.


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.