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Favorite Irish Stew

 Favorite Irish Stew
Lamb is a great source of protein and adds a delicious flavor to this classic stew. If you can't find it at your grocery store, try using beef stew meat instead. —Taste of Home Test Kitchen
8 ServingsPrep: 20 min. Cook: 1-3/4 hours


  • 1/3 cup plus 1 tablespoon all-purpose flour, divided
  • 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium beef broth
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons water


  • Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a
  • few pieces at a time, and shake to coat.
  • In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove
  • and set aside. In the same pan, saute onions in remaining oil until
  • tender. Add garlic; cook 1 minute longer.
  • Add broth, stirring to loosen browned bits from pan. Return lamb to
  • the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour
  • or until meat is tender.

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Favorite Irish Stew (continued)

Directions (continued)

  • Add potatoes and carrots; cover and cook for 20 minutes. Stir in
  • peas; cook 5-10 minutes longer or until vegetables are tender.
  • Add seasonings and Worcestershire sauce. Combine remaining flour with
  • water until smooth; stir into stew. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
Nutritional Facts: 1-1/4 cup equals 271 calories, 10 g fat (2 g saturated fat), 58 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.