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Irish Lamb Stew Recipe
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Irish Lamb Stew Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 6 servings

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

Nutritional Facts

367 calories: 1-1/2 cup, 13g fat (4g saturated fat), 84mg cholesterol, 496mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 28g protein .

Directions

  1. In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
  2. 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.
  3. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
  4. 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.
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

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
CelestaMast
Reviewed Mar. 18, 2011

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

MY REVIEW
Bosox_MA
Reviewed Mar. 15, 2008

"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 "

MY REVIEW
administrator
Reviewed Mar. 15, 2008

"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
View this recipe now"

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