Irish Lamb Stew

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 4
  • About This Recipe

    “I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.”

    Ingredients

  • 1lbstewing lamb
  • 2tablespoonsolive oil
  • 3mediumshallots, chopped
  • 1largeleek
  • 1garlic clove, minced
  • 2tablespoonsflour
  • 2cupsbeef stock
  • 1teaspoonsalt
  • black pepper
  • 1/2 teaspoonrosemary
  • 2 -3bay leaves
  • 1lbpotato, cut into pieces
  • 2largecarrots
  • 2cupsrutabagas, diced
  • 1lbfrozen peas
  • Directions

  • Cut lamb into cubes.
  • Peel and roughly chop the shallots, and slice and rinse the leek.
  • Peel and dice the potatoes, carrots and rutabaga.
  • Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
  • Add shallots, leeks and garlic to the pan and cook for a few minutes.
  • Sprinkle the flour over the shallots and stir until mixture browns.
  • Gradually add stock while stirring.
  • Return meat to saucepan.
  • Add salt, pepper, rosemary and bay leaves.
  • Cover and simmer until meat is almost tender, about 30 minutes.
  • Add the carrots and turnips, and cook for 10 minutes.
  • Add the potatoes and cook for 20 minutes longer.
  • About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
  • If you are expecting to have leftovers, it’s best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
  • Reviews

  • “This was tasty, but sort of bland.I’ve tried several things over the past few weeks that were Irish, and they seem to all be missing something.I think next time I will add some garlic salt and play around with some other seasonings.My hubby still rated it a 7 1/2~~he loves lamb!!:O)Thanks for sharing!”

  • “OMG ~ this is SO tasty! I used a lamb roast, cut into cubes, then added everything except the rutabagas (didn’t have any on hand) into a large stock pot and cooked it all day on low. I doubled this recipe and served it, along with some Irish Soda Bread, for St. Patricks dinner. Everyone raved about it. My brother-in-law remarked that it was the best stew he’s ever had. I think the lad is right!”

  • “I am guessing that #11 in the directions for turnips is a misprint as rutabagas are called for in the recipe list.2cups rutabagas, diced11. Add the carrots and turnips, and cook for 10 minutes. “

  • “I fixed this as part of a large St. Patrick’s Day dinner and it was very good.I used baby potatoes, which made a nice presentation, but were probably not worth the extra price.I also used the frozen peas with pearl onions, rather than the separate items.I did use the crockpot method and made it the day before, which made it very easyThen I just reheated the day of the event..”

  • “This lamb stew was delicious. Very easy to make. I put everything in a crockpot and let it cook for 8 hours. This recipe is a keeper.”

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