Irish Stew Recipe
Irish Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 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 small turnip, peeled and chopped
  • 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

Directions

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, if desired, browning sauce until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Irish Stew in Light & Tasty February/March 2003, p50

Nutritional Facts

1-1/2 cups: 279 calories, 9g fat (3g saturated fat), 92mg cholesterol, 469mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 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 small turnip, peeled and chopped
  • 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
  1. 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.
  2. 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.
  3. In a small bowl, combine the flour, milk and, if desired, browning sauce until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Irish Stew in Light & Tasty February/March 2003, p50

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caplejdkw User ID: 994972 133555
Reviewed Mar. 1, 2012

"Very comforting stew lots of flavor. My family just loves this stew."

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