Lamb Stew Recipe – Eats Now

Name: Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb. lamb cubes, shank, breast, neck or shoulder; 3 Tbsp. flour; 5 white potatoes, peeled and quartered; 2 onions, chopped coarse; 1/2 c. peas; 3 ripe tomatoes; 3 white turnips, peeled and quartered; 5 carrots; salt and pepper to taste; hot water; 1/2 c. flour; cooking oil

Servings: persons

2 lb. lamb cubes, shank, breast, neck or shoulder
3 Tbsp. flour
5 white potatoes, peeled and quartered
2 onions, chopped coarse
1/2 c. peas
3 ripe tomatoes
3 white turnips, peeled and quartered
5 carrots
salt and pepper to taste
hot water
1/2 c. flour
cooking oil

1
Cut lamb in
2
1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well.
3
Season with salt and
4
pepper.
5
Cover
6
with
7
water
8
and
9
simmer
10
until nearly tender, about
11
1 to 1 1/2 hours.
12
Add vegetables except tomatoes and simmer
13
30
14
minutes
15
longer or until tender.
16
Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth
17
paste.
18
Add enough to the liquid to thicken slightly. Serves 5 to 7.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 lb. lamb cubes, shank, breast, neck or shoulder, 3 Tbsp. flour, 5 white potatoes, peeled and quartered, 2 onions, chopped coarse, and more.

Yes, 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.

Lamb Stew

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