Irish Lamb Stew

Total Time

Prep: 25 min. Cook: 2 hours


6 servings

Updated: Oct. 24, 2022
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


  • 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 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


  1. In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
  2. 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.
  3. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
  4. 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.

Nutrition Facts

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