Irish Lamb Stew
When Saint Patrick’s day rolls around, this recipe is at the top of my list. But it’s so good, don’t wait for Saint Paddy’s day to give it a try. Whip up a batch of Irish soda bread and your holiday meal is complete.
Irish Lamb Stew
Servings: 8 people
We found this recipe in a Better Homes & Gardens magazine about 30 years ago, and have been making it ever since.
Print Recipe
Ingredients
- 1 1/2 teaspoons salt divided
- 1 teaspoon pepper divided
- 1/2 cup flour divided
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 1/4 cup butter
- 2 1/4 cups water divided
- 1 can tomato sauce 8 ounces
- 2 tablespoons parsley chopped
- 1/2 teaspoons thyme
- 6 carrots pelled and cut into bite-sized pieces
- 1 large yellow onion chopped
- 3 cups peeled and diced turnips about 2 turnips
- 15 small new potatoes quartered
- 1 package frozen peas 10 ounces
Instructions
- In a large plastic bag, combine 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper and 1/4 cup of the flour. Put lamb pieces into bag (6-8 at a time), and shake bag until lamb is completely coated.
- In a large pot or Dutch oven, melt butter over medium heat. When pot is hot, brown lamb pieces (about 10 at a time) on all sides. Remove browned lamb to a plate; set aside.
- When all the lamb is browned, return it to pot. Add 2 cups of the water plus tomato sauce, parsley, thyme and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, reduce heat and slowly simmer, keeping pot tightly covered, until lamb is tender (about 45 minutes).
- Add carrots, and simmer for 20 more minutes. Add onions, diced turnip and potatoes. Simmer, covered, for another 45 minutes, or until vegetables are tender.
- In a small bowl, add the remaining 1/4 cup of flour and 1/4 cup of cold water; blend until smooth. Stir into stew to thicken gravy. Add peas and bring stew to a boil. Simmer for another 20 minutes.