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Irish Lamb Stew
Irish Lamb Stew

Irish Lamb Stew

Celebrate St. Patrick's Day with this Irish Lamb Stew. Tender lamb, beef broth and chunks of vegetables make this Irish Lamb Stew one hearty dish.
What You Need
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2 Tbsp. oil, divided
1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch pieces
2 Tbsp. flour
1 large onion, coarsely chopped
1 bottle (12 oz.) lager-style beer
1 cup fat-free reduced-sodium beef broth
1 lb. baking potatoes (about 3), cut into 1-inch chunks
1/2 lb. carrots (about 4), cut into 1-inch chunks
1/2 lb. parsnips (about 2), cut into 1-inch chunks
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Please use alcohol responsibly.
Let's Make It
Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Coat meat with flour. Add in batches to pan; cook until evenly browned, stirring occasionally and adding remaining oil as needed. Remove meat from pan; set aside. Add onions to pan; cook and stir 2 min.
Stir beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 30 min.
Add vegetables to pan; stir. Simmer, covered, 30 min. Uncover; simmer 15 min. or until meat is done, vegetables are tender and sauce is thickened, stirring occasionally.
Kitchen Tips
Tip 1
Substitute boneless leg of lamb for the lamb shoulder.
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