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Irish Lamb Stew

 Irish Lamb Stew
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
6 ServingsPrep: 25 min. Cook: 2 hours


  • 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


  • 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.

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Irish Lamb Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.