Irish Lamb Stew Recipe

Name: Irish Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; Coarse salt and ground pepper; 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes; 3 tablespoons vegetable oil, such as safflower; 2 1/4 cups water; 1 large onion, chopped; 3/4 teaspoon dried thyme; 1 1/2 cups (12 ounces) dark beer; 1 1/2 pounds medium new potatoes, peeled and quartered; 1 pound carrots, cut 1/2 inch thick diagonally; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1/2 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons vegetable oil, such as safflower
2 1/4 cups water
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups (12 ounces) dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, cut 1/2 inch thick diagonally
3 tablespoons chopped fresh flat-leaf parsley

1
In a large bowl, season flour with salt and pepper.
2
Dredge lamb in flour mixture, shaking off excess.
3
In a large Dutch oven or other heavy pot, heat oil over medium.
4
Working in batches, brown lamb on all sides, about 5 minutes per batch.
5
Transfer to a plate.
6
Pour 1/4 cup water into pot and scrape up browned bits from bottom with a wooden spoon.
7
Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.
8
Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.
9
Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
10
Add potatoes, carrots, and remaining 1/2 cup water.
11
Cover and cook until vegetables are tender and stew has thickened, about 20 minutes.
12
Season with salt and pepper.
13
Stir in parsley and serve immediately.
14
Let stew cool completely, then transfer to airtight containers.
15
Freeze for up to 3 months.
16
Thaw in the microwave or overnight in the refrigerator and reheat over low.
17
Stir in parsley just before serving.
18
(Per Serving)
19
Calories: 415
20
Fat: 16.9g
21
Protein: 36.6g
22
Carbohydrates: 28g
23
Fiber: 3.6g

1347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup all-purpose flour, Coarse salt and ground pepper, 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes, 3 tablespoons vegetable oil, such as safflower, and more.

Yes, Irish Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Lamb Stew

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