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Classic Irish Stew


Irish Stew With Lamb

Irish Stew With Lamb

Diana Rattray
Yukon gold, red skinned, and round white potatoes are all good choices for this tasty lamb stew. This is a tasty stew for an everyday meal, and it makes a great choice for St. Patrick's Day events. Serve with crusty rolls and a tossed salad for a delicious family meal.

Yield: Serves 4 to 6


  • 1 tablespoon olive oil
  • 1 1/2 to 2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
  • 2 to 3 medium onions, quartered and sliced
  • 1 teaspoon dried leaf thyme
  • 1 1/2 cups diced or sliced peeled carrots
  • 1 large bay leaf
  • 3 cups chicken stock or broth
  • 1 1/2 pounds potatoes, cut in 1-inch chunks
  • salt and pepper, to taste
  • 2 tablespoons fresh chopped parsley, optional
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water


In a large, deep saute pan or Dutch oven over medium-high heat, saute the lamb in the oil, stirring, for 2 minutes. Add the onion and continue cooking, stirring, unti lamb is browned and onion is tender, about 3 to 5 minutes.

Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour. Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.

In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.

Serve the lamb stew with a salad and crusty rolls for a delicious meal.

Serves 4.

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