- 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 vegetable oil
- 1/2 teaspoon dill weed
- 3 cups water
- 8 extra-small or boiling onions
- 3 medium carrots, cut into 1-inch pieces
- 2 large potatoes, peeled and cubed
- 1/2 cup half-and-half cream
- Hot biscuits
- Combine 4 tablespoons flour, salt and pepper in a plastic bag. Add lamb; shake to coat. In a 4-qt. Dutch oven, heat oil; brown lamb on all sides. Add dill and water; bring to a boil; Reduce heat: cover and simmer for 1-1/2 hours or until meat is almost tender. Add onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine cream and remaining flour; stir into stew. Cook and stir until boiling and slightly thickened. Serve over biscuits. Yield: 6 servings.
Reviews forIrish Lamb Stew
"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?????Barb "
"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, MinnesotaView this recipe now"