Irish Lamb Stew Recipe
- 6 tablespoons King Arthur Unbleached 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Irish Lamb Stew(2)
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It was delicious and simple to make and definetly want to make it again. Celesta Mast
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?????