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Irish Stew

 Irish Stew
This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal. —Lois Gelzer, Standish, Maine
6 ServingsPrep: 20 min. Cook: 1-3/4 hours


  • 1-1/2 pounds lamb stew meat
  • 2 teaspoons olive oil
  • 4 cups water
  • 2 cups sliced peeled potatoes
  • 1 medium onion, sliced
  • 1/2 cup sliced carrot
  • 1/2 cup cubed turnip
  • 1 teaspoon salt
  • 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon browning sauce, optional
  • 3 tablespoons minced fresh parsley


  • In a Dutch oven, brown lamb in oil over medium-high heat. Add water;
  • bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Add the potatoes, onion, carrot, turnip and seasonings. Bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes or until the
  • vegetables are tender.
  • In a small bowl, combine the flour, milk and browning sauce if
  • desired until smooth; stir into stew. Add parsley. Bring to a boil;

2 of 2

Irish Stew (continued)

Directions (continued)

  • cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 279 calories, 9 g fat (3 g saturated fat), 92 mg cholesterol, 469 mg sodium, 17 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.