Irish Lamb Stew
TOTAL TIME: Prep: 25 min. Cook: 2 hours
YIELD: 6 servings.
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
Ingredients
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6 tablespoons all-purpose flour, divided
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1 teaspoon salt
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1/8 teaspoon pepper
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1-1/2 pounds lamb stew meat, cut into 1-inch cubes
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2 tablespoons canola oil
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3 cups water
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1/2 teaspoon dill weed
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8 pearl onions, peeled
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3 medium carrots, cut into 1-inch pieces
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2 large potatoes, peeled and cubed
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1/2 cup half-and-half cream
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Hot biscuits
Directions
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1.
In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
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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.
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3.
Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
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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.
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