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Irish Lamb Stew
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Irish Lamb Stew

We found this recipe in a Better Homes & Gardens magazine about 30 years ago, and have been making it ever since.
Prep Time30 minutes
Cook Time1 hour 59 minutes
Total Time2 hours 29 minutes
Servings: 8 people
Author: Jeanette Ryan

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.