Lamb Stew
Total Time
Prep: 40 min. Bake: 1-1/2 hours
Makes
8 servings (2.50 quarts)
My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
Lamb Stew Recipe photo by Taste of Home
Reviews
This recipe was absolutely delicious! Although I used beef instead of lamb, my husband said it tasted just like the stew he had in Ireland.
Amazing! The meat is so tender and the broth has so much flavor. Delicious
It was delicious the meat was so juicing
Thought the beer taste was too strong.
Very yummy. I substituted Yukon Gold potatoes for Red as I like those better. Also had trouble finding Lam Stew meat so had the butcher take a leg of lamb, de-bone it and cut into stew meat. Was very tender.
Delicious!! And easy to prepare. We found the amount of pepper to be a little overpowering, so I'll just add less when I make it again. I cut the carrots and potatoes into more bite size pieces, cooked it for 1 1/2 hours, and that may have been just slightly too long - they both got a little mushy. Didn't really mind it though because it added to the creaminess once the heavy whipping cream was added. The next time I make it I may cut the pieces a bit bigger to see how it turns out. Overall, a very good recipe!!
I have never been a great stew fan and have never found a recipe that I really liked. That's all changed now. This recipe was EXCELLENT. So tasty, and distinct flavors. I cut the lamb and veggies more bite sized than one inch and it cooked a bit faster - about an hour and a half - and the lamb was really tender and the vegetables were not mushy. Really really good.