Welsh Lamb Stew (Cawl) - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb lamb stew meat, cut into 1/2-inch cubes
2 russet potatoes, peeled and coarsely chopped
2 medium turnips, peeled and coarsely chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups water
2 medium leeks, washed, trimmed and sliced (include some of the pale green part)
1/4 cup fresh flat-leaf parsley, chopped

Preparation

Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
Skim fat from the liquid, if needed.
Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
Serve stew with bread and butter, and a piece of good cheddar cheese.