Favorite Irish Stew

Submitted by: Drew Miller

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INGREDIENTS

  • ⅓ cup plus 1 tablespoon all-purpose flour, divided
  • 1-½ pounds lamb stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium 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
  • ½ teaspoon pepper
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons water

INSTRUCTIONS

  1. Place ⅓ cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
  4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
  5. 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.

NOTES: Drew’s mom’s modifications!

Adjustments to the recipe: A couple stalks celery, chopped Some chopped cabbage ½ cup frozen peas

Adjustments to the directions: 

  • Brown the meat in the pot and then remove from pan. 
  • Put in the chopped onion and cook stirring occasionally for about 5 minutes. 
  • Then add the garlic and cook stirring a couple times for 1 min. 
  • Then add the beef broth, browned lamb, thyme, salt and pepper.
  • Bring up to a boil, then turn down to low, place lid on pot and simmer for around 1 hour and 15 mins.
  • Then add the carrots and celery and simmer, covered, for 15 mins.
  • Then add potatoes and some chopped cabbage, if desired, and Worcestershire sauce. Cover and simmer for another 15 mins. 
  • Throw in about a ½ cup frozen peas for the last couple minutes.

**I did not add the flour/water mixture at the end. I think the potatoes thicken it up enough. If need to thicken, can use according to directions or use cornstarch with water instead.

https://www.tasteofhome.com/recipes/favorite-irish-stew/print/