Irish Lamb Stew
Total TimePrep: 25 min. Cook: 2 hours
- 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
- In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
- 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.
- Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
- 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 Facts1-1/2 cups: 367 calories, 13g fat (4g saturated fat), 84mg cholesterol, 496mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 28g protein.
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Mar 18, 2011
It was delicious and simple to make and definetly want to make it again. Celesta Mast
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
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, MinnesotaView this recipe now