Irish Stew

In Meals on March 18, 2012 at 4:04 am

I have to start by saying, this is not a picture of the stew we made this evening. I was so hungry when dinner was finally ready, I had to dig right in and did not think to take a picture before I ate. Then, dinner was so delicious, there were NO LEFTOVERS! So, this photo is from the website since it was the closest I could find to what our stew looked like!


You Need:

1/3 cup plus 1 Tablespoon all purpose flour, divided

1 1/2 pounds lamb stew meat, cut into 1-inch cubes

3 Tablespoons olive oil, divided

1 large onion, chopped

1 garlic clove, minced

4 cups reduced sodium beef broth

4 medium potatoes, peeled and cubed

4 medium carrots, cut into 1 inch pieces

1 teaspoon salt

t teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

2 Tablespoons water


1. Place 1/3 cup flour in a large zip style plastic bag. Add lamb, a few pieces at a time, and shake to coat.

2. In a Dutch oven, heat 2 Tablespoons of oil over medium-high heat. Brown lamb in batches, removing and setting aside once browned. In the same pan, saute the onions in remaining 1 Tablespoon oil until tender. Add the garlic and cook for another minute.

3. Add broth, stirring to loosen any browned bits from the bottom of the pan. Return the lamb to the pan and bring ingredients to a boil. Reduce the heat to low-medium, cover and simmer for 45 minutes to 1 hour, until the meat is tender.

4. Add the potatoes and carrots; cover and cook for about 30 minutes, until the vegetables are tender.

5. Add seasonings and Worcestershire sauce to the stew. Combine the remaining 1 Tablespoon flour with the 2 Tablespoons of water  in a small bowl, and mix until smooth. Stir the flour mixture into the stew and bring to a boil, cooking and stirring for another 2 minutes, or until thickened.

  1. […] 3/17 SAINT PATRICK’S DAY!!! Irish (lamb) Stew! We made this a year or two ago for St. Patrick’s Day and it was pretty darn amazing. The […]

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