Irish Lamb Stew Recipe

4.5 3 2
Irish Lamb Stew Recipe
Irish Lamb Stew Recipe photo by Taste of Home
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Irish Lamb Stew Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours

Ingredients

  • 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

Directions

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.
Originally published as Irish Lamb Stew in Country Woman January/February 1995, p33

Nutritional Facts

1-1/2 cups: 367 calories, 13g fat (4g saturated fat), 84mg cholesterol, 496mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 28g protein.

  • 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
  1. 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.
Originally published as Irish Lamb Stew in Country Woman January/February 1995, p33

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Reviews forIrish Lamb Stew

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MY REVIEW
CelestaMast User ID: 2387074 201011
Reviewed Mar. 18, 2011

"It was delicious and simple to make and definetly want to make it again. Celesta Mast"

MY REVIEW
Bosox_MA User ID: 873283 7551
Reviewed Mar. 15, 2008

"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 "

MY REVIEW
administrator User ID: 1996148 201010
Reviewed Mar. 15, 2008

"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
View this recipe now"

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