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My grandmother used to make this stew as a special Sunday meal…and a memorable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
This recipe is:
Healthy
Diabetic Friendly
Subscriber Exclusive
Nutritional Facts 1-1/4 cups equals 311 calories, 12 g fat (5 g saturated fat), 88 mg cholesterol, 829 mg sodium, 23 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Lamb Stew in Healthy Cooking February/March 2012, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
This delicious and hearty Irish stew recipe is full of juicy lamb, chopped carrots, tender potatoes and a thick broth. It's traditional Irish cuisine at it's finest!
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Reviewed on Apr. 05, 2012 by cjmorgant110
Very yummy. I substituted Yukon Gold potatoes for Red as I like those better. Also had trouble finding Lam Stew meat so had the butcher take a leg of lamb, de-bone it and cut into stew meat. Was very tender.
Reviewed on Mar. 14, 2012 by melfreas
Delicious!! And easy to prepare. We found the amount of pepper to be a little overpowering, so I'll just add less when I make it again. I cut the carrots and potatoes into more bite size pieces, cooked it for 1 1/2 hours, and that may have been just slightly too long - they both got a little mushy. Didn't really mind it though because it added to the creaminess once the heavy whipping cream was added. The next time I make it I may cut the pieces a bit bigger to see how it turns out. Overall, a very good recipe!!
Reviewed on Feb. 06, 2012 by dmsl56
I have never been a great stew fan and have never found a recipe that I really liked. That's all changed now. This recipe was EXCELLENT. So tasty, and distinct flavors. I cut the lamb and veggies more bite sized than one inch and it cooked a bit faster - about an hour and a half - and the lamb was really tender and the vegetables were not mushy. Really really good.
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