Recipe Detail

Favorite Irish Stew

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  1. 1/3 cups - all-purpose flour
  2. 1 tablespoons - all-purpose flour
  3. 1 1/2 pounds - lamb stew meat cut into 1-inch cubes
  4. 3 tablespoons - olive oil divided
  5. 3 - medium onions chopped
  6. 3 cloves - garlic minced
  7. 4 cups - reduced-sodium beef broth
  8. 2 - medium potatoes peeled, cubed
  9. 4 - medium carrots cut into 1-inch pieces
  10. 1 cups - frozen peas
  11. 1 teaspoons - salt
  12. 1 teaspoons - dried thyme
  13. 1/2 teaspoons - pepper
  14. 1/2 teaspoons - worcestershire sauce
  15. 2 tablespoons - water


Place 1/3 cup flour in a large resealable plastic bag. Add lamb (or beef), a few pieces at a time, and shake to coat.
In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.


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