Irish Lamb Stew Recipe

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Gallery Irish Lamb Stew Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

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

Cook’s Notes Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Gallery Irish Lamb Stew

Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

Gallery

Irish Lamb Stew     

Irish Lamb Stew

Irish Lamb Stew

Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

Recipe Summary

prep: 30 mins total: 2 hrs 15 mins

Servings: 8

prep: 30 mins

total: 2 hrs 15 mins

prep:

30 mins

total:

2 hrs 15 mins

Servings: 8

8

Ingredients

Ingredients

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

Directions

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.

Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.

Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Cook’s Notes Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Cook’s Notes

Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Reviews (13)

 Add Rating & Review     125 Ratings   5 star values:        23    4 star values:        38    3 star values:        35    2 star values:        22    1 star values:        7        

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Reviews (13)

Add Rating & Review     125 Ratings   5 star values:        23    4 star values:        38    3 star values:        35    2 star values:        22    1 star values:        7       

Add Rating & Review

125 Ratings 5 star values: 23 4 star values: 38 3 star values: 35 2 star values: 22 1 star values: 7

125 Ratings 5 star values: 23 4 star values: 38 3 star values: 35 2 star values: 22 1 star values: 7

125 Ratings 5 star values: 23 4 star values: 38 3 star values: 35 2 star values: 22 1 star values: 7

• 5 star values: 23 4 star values: 38 3 star values: 35 2 star values: 22 1 star values: 7

  Martha Stewart Member     Rating: Unrated       07/16/2017   best stew we have ever had thank you Martha  
  
  Martha Stewart Member     Rating: Unrated       10/21/2015   1. Add the potatoes and carrots at the Beginning of cooking, Not 20 minutes before serving. (Otherwise, the vegetables will be tough.) 2. Bake in a covered casserole for 1 1/2 hours at 350 F / 175 C. 3. Thicken the sauce with a roux of 1 tbsp. flour fried in 1 tbsp. of butter for 30 seconds. 4. Finish seasoning the sauce with salt, pepper, 2 tbsp. dark beer, and a dash of onion powder. Result: Excellent.  
  
  Martha Stewart Member     Rating: Unrated       03/23/2015   I don't know how your potatoes and carrots cook in 20 minutes. It's been over a half hour and still rock hard. The meat will be mush by the time it's done cooking the potatoes. What a waste of food!  
  
  Martha Stewart Member     Rating: 5 stars       03/05/2014   We loved this lamb stew - such an elegant meal for it's simplicity. I did add herbes de provence to bring out the flavor, but I like to add that to a lot of meat dishes. Definitely Guinness for the beer!  
  
  Martha Stewart Member     Rating: Unrated       03/19/2013   This was pretty good but not fantastic. I felt like it needed something - next time I will add garlic in after the onions soften. The potatoes and carrots were good though - served it with crusty bread and Irish butter, and Irish cheddar, plus a salad.  
  
  Martha Stewart Member     Rating: Unrated       05/04/2011   yum, will def make again. used veg stock instead of beer (bc didnt have dark beer), also added frozen peas at the very end. delish  
  
  Martha Stewart Member     Rating: Unrated       01/06/2011   Overall, a good recipe. I don't get the advice to add the potatoes and carrots during the last 20 minutes---not enough cooking time to soften. I added them during the last 50 or so minutes. I also put tomato/veggie juice in (not much) and frozen peas, plus additional seasoning.  
  
  Martha Stewart Member     Rating: Unrated       10/20/2010   This is a pretty good stew. Nothing fantastic, but still very good. The lamb really makes the stew. It's such a flavourful meat! I am curious why this was filed under the slow cooker collection. There were no slow cooker directions included in the recipe. I thought about throwing it in the slow cooker anyway, but ended up just sticking to the directions.  
  
  Martha Stewart Member     Rating: Unrated       03/21/2008   Used lamb shoulder with bones (that all the store had) I cut as mush meat as I could off bones, then also cooked the bones too. Stew was delicious. Next time I may add peas.  
  
  Martha Stewart Member     Rating: Unrated       03/16/2008   You can add non-alcoholic beer or just use all water.  
  
  Martha Stewart Member     Rating: Unrated       03/16/2008   Just wanted to know what would be a good subsitute for the beer  
  
  Martha Stewart Member     Rating: Unrated       03/15/2008   Our grocery store didn't have lamb, so I just used beef stew meat and I also substituted petite yukon gold potatoes (halved) for the new potatoes. It was delicious! Someday I will try it with lamb. Oh, and I didn't peel the potatoes or the carrots. Sorry, Martha. :)  
  
  Martha Stewart Member     Rating: Unrated       03/13/2008   ITS SO DELICIOUS  
  

  Martha Stewart Member

  Rating: Unrated 07/16/2017

best stew we have ever had thank you Martha

Rating: Unrated

Rating: Unrated 10/21/2015

1. Add the potatoes and carrots at the Beginning of cooking, Not 20 minutes before serving. (Otherwise, the vegetables will be tough.) 2. Bake in a covered casserole for 1 1/2 hours at 350 F / 175 C. 3. Thicken the sauce with a roux of 1 tbsp. flour fried in 1 tbsp. of butter for 30 seconds. 4. Finish seasoning the sauce with salt, pepper, 2 tbsp. dark beer, and a dash of onion powder. Result: Excellent.

Rating: Unrated 03/23/2015

I don’t know how your potatoes and carrots cook in 20 minutes. It’s been over a half hour and still rock hard. The meat will be mush by the time it’s done cooking the potatoes. What a waste of food!

Rating: 5 stars 03/05/2014

We loved this lamb stew - such an elegant meal for it’s simplicity. I did add herbes de provence to bring out the flavor, but I like to add that to a lot of meat dishes. Definitely Guinness for the beer!

Rating: 5 stars

Rating: Unrated 03/19/2013

This was pretty good but not fantastic. I felt like it needed something - next time I will add garlic in after the onions soften. The potatoes and carrots were good though - served it with crusty bread and Irish butter, and Irish cheddar, plus a salad.

Rating: Unrated 05/04/2011

yum, will def make again. used veg stock instead of beer (bc didnt have dark beer), also added frozen peas at the very end. delish

Rating: Unrated 01/06/2011

Overall, a good recipe. I don’t get the advice to add the potatoes and carrots during the last 20 minutes—not enough cooking time to soften. I added them during the last 50 or so minutes. I also put tomato/veggie juice in (not much) and frozen peas, plus additional seasoning.

Rating: Unrated 10/20/2010

This is a pretty good stew. Nothing fantastic, but still very good. The lamb really makes the stew. It’s such a flavourful meat! I am curious why this was filed under the slow cooker collection. There were no slow cooker directions included in the recipe. I thought about throwing it in the slow cooker anyway, but ended up just sticking to the directions.

Rating: Unrated 03/21/2008

Used lamb shoulder with bones (that all the store had) I cut as mush meat as I could off bones, then also cooked the bones too. Stew was delicious. Next time I may add peas.

Rating: Unrated 03/16/2008

You can add non-alcoholic beer or just use all water.

Just wanted to know what would be a good subsitute for the beer

Rating: Unrated 03/15/2008

Our grocery store didn’t have lamb, so I just used beef stew meat and I also substituted petite yukon gold potatoes (halved) for the new potatoes. It was delicious! Someday I will try it with lamb. Oh, and I didn’t peel the potatoes or the carrots. Sorry, Martha. :)

Rating: Unrated 03/13/2008

ITS SO DELICIOUS

All Reviews for Irish Lamb Stew

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Irish Lamb Stew

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest