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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
This recipe is:
Contest Winning
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
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 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
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
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