Lamb Stew (Irish Stew) Recipe | Yummly
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Lamb Stew (Irish Stew)

SPEND WITH PENNIES(6)
Tina: "Easy recipe and was exactly what I was expecting." Read More
13Ingredients
115Minutes
690Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 lb. lamb shoulder (cut into 1 1/2" pieces)
  • pepper
  • salt
  • 2 Tbsp. vegetable oil (divided)
  • 1 onion (large, sliced)
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 btl. beer (Guiness)
  • 3 carrots (chopped into 3" pieces)
  • 2 large potatoes (about 1 1/2 lbs)
  • 4 cups beef broth
  • 2 sprigs thyme (or 1/2 teaspoon dried)
  • 1/4 cup parsley
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    NutritionView More

    Unlock full nutritional details with subscription

    690Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories690Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat9g45%
    Trans Fat0g
    Cholesterol165mg55%
    Sodium1230mg51%
    Potassium1800mg51%
    Protein53g104%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A160%
    Vitamin C80%
    Calcium10%
    Iron40%

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

    Recipe Tags

    Reviews(6)

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    Tina 4 months ago
    Easy recipe and was exactly what I was expecting.
    Jessica Reid 8 months ago
    WOW! I used guiness extra stout, and it turned out fantastic! if you want significant leftovers, double the recipe.
    Shelly O. a year ago
    Really good! I add 2 parsnips and 1 turnip. My daughter loved it.
    Pat M. a year ago
    LOVED this! I used quartered fingerling potatoes with the skin on and sopped up all the gravy with buttered, homemade bread! https://savorthebest.com/quick-no-knead-dutch-oven-bread/
    Smith 2 years ago
    absolutely fabulous. will make this time and again. one thing I did was add pasnip and swede with the carrots and simmered meat alot longer. To thicken I used another roux.
    Colin P. 2 years ago
    fantastic worth doing.

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