Irish Lamb Stew Recipe

Irish Lamb Stew Recipe photo by Taste of Home

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Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota

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Irish Lamb Stew Recipe

Prep: 25 min. Cook: 2 hours

Yield: 6 Servings

25 120 145

Ingredients

6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits

Directions

In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 367 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 496 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Irish Lamb Stew in Country Woman January/February 1995, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Irish Lamb Stew

Irish Lamb Stew

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Reviewed on Mar. 18, 2011 by CelestaMast

It was delicious and simple to make and definetly want to make it again. Celesta Mast

Reviewed on Mar. 15, 2008 by Bosox_MA

Copying this for later. I had always heard that Irish Lamb Stew always called for NOT browning the meat first--which made it different than other stews. Anybody ever hear this?????

Barb