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.
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
Apr 9, 2006
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