Irish Lamb Stew

MARTHA STEWART(6)
Riggs: "Good would try adding bay Leaf" Read More
11Ingredients
2Hours
410Calories

Ingredients

US|METRIC
  • 1/2 cup all-purpose flour
  • coarse salt
  • ground pepper
  • 3 pounds lamb stew meat (boneless, preferably shoulder, trimmed of excess fat and cut into 2-inch cubes)
  • 3 tablespoons canola oil
  • 1 onion (large, chopped)
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups beer (dark)
  • 1 1/2 pounds new potatoes (medium, peeled and quartered)
  • 1 pound carrots (peeled and cut 1/2 inch thick diagonally)
  • 3 tablespoons fresh parsley (chopped)
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    NutritionView More

    410Calories
    Sodium11% DV260mg
    Fat22% DV14g
    Protein73% DV37g
    Carbs10% DV29g
    Fiber16% DV4g
    Calories410Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol110mg37%
    Sodium260mg11%
    Potassium1080mg31%
    Protein37g73%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A190%
    Vitamin C40%
    Calcium6%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Riggs a month ago
    Good would try adding bay Leaf
    Sir a month ago
    This is the simplest Lamb Stew recipe I could find. It turned out wonderfully. It was a hit with the family as well.
    damiano a year ago
    very good. very flavourful.
    almaza habib 2 years ago
    lovely dish, slightly modified by adding beef stock and garlic.
    Gina Schønheyder 2 years ago
    turned out great! I tweaked the recipe a bit. tossed in some fresh mushrooms with the onions. added fennikel and rosemay. and then a handful of raisins. served it with mashed potatoes and steamed veggies. I'm yum.
    Juan R. 4 years ago
    The recipe makes a good stew, but not really Irish stew. Irish stew is a "mouton à blanc" stew, the meat is not seared. It does not use carrots. Compare with Côtes de mouton Champvallon, and consult the Larousse Gastronomique.

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