Irish Stew Recipe2

Lamb is a great source of protein and adds a delicious flavor to this classic stew. If you can't find it at your grocery store, try using beef stew meat instead. Healthy Cooking Test Kitchen

Photo by Barbara H.

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Ingredients

  • 1/3 cup plus 1 tablespoon all-purpose flour, divided

  • 1-1/2 pounds lamb stew meat, cut into 1-inch cubes

  • 3 tablespoons olive oil, divided

  • 3 medium onions, chopped

  • 3 garlic cloves, minced

  • 4 cups Progresso ® Beef Broth

  • 2 medium potatoes, peeled and cubed

  • 4 medium carrots, cut into 1-inch pieces

  • 1 cup frozen peas

  • 1 teaspoon salt

  • 1 teaspoon dried thyme

  • 1/2 teaspoon pepper

  • 1/2 teaspoon Worcestershire sauce

  • 2 tablespoons water

Directions

Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

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