Irish Lamb Stew

photo by:kraft

Never really had lamb before and was unsure about this recipe, but after making it I loved it and so did my huband. I've given this recipe to multiple friends and they all ...read more

posted by

Sodapop3217

on 10/5/2012

time

prep:

15 min

total:

1 hr 30 min

servings

total:

6 servings

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what you need

Tbsp. oil

1-1/2

lb. trimmed lamb shoulder, cut into 3/4-inch cubes

Tbsp. flour

large onion, coarsely chopped

1-1/2

cups dark beer

cup beef broth

env. GOOD SEASONS Italian Dressing Mix

medium potatoes, cut into 1-inch chunks

1/2

lb. carrots (about 4 medium), cut into 1-inch chunks

1/2

lb. parsnips (about 2 medium), cut into 1-inch chunks

Make It

HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.

STIR beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.

ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.

Kraft Kitchens Tips

Substitute

Substitute boneless leg of lamb for the lamb shoulder.

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ntamke

posted:10/8/2007

We made this stew for a party and it was a huge hit! Instead of lamb, we used chuck roast, used Guinness for the dark beer and put it in the crock pot. Try boiling the veggies for about five minutes before adding to the crock pot...they'll be more tender. We will most definitely make it again!

a cook

posted:10/3/2007

This was a very good stew, and easier than the one I usually make.

DTE5678

posted:9/30/2007

My son, who is a senior in college, found your site and made this for dinner. He raves about it. He forwarded the recipe to me so his father and I could enjoy it as well.

Anyushka

posted:9/30/2007

This was delicious! It was my first adventure with parsnips which was fun, too. My boyfriend is thoroughly anti-onion so I had to leave those out, but it was still awfully tasty!

Mcwhirtor

posted:4/8/2007

Lamb is expensive here, but it was worth it.

onehotmmma

posted:3/3/2007

Although my recipe turned out much different than the base recipe I still followed these directions loosely. I used fresh carrots instead of parsnips and beef instead of lamb(because of the price and the fight I would have with the kids) I also completely left out the beer and substituted it with beef broth(i don't want to start that taste in my kids at 7, 3 and 1). We loved my revised version of this stew.

mrsmoffet

posted:1/24/2007

No parsnips for me. This was absolutely wonderful! I always hesitate with onions because of a picky son, but the onions literally disapeared in the sauce. We all loved it.

sarahjoga

posted:12/23/2006

Ick! This was a total thumbs down for my whole family... I would imagine that it'd be great for the guiness-drinker... we usually LOVE lamb but not this time. :(

a cook

posted:12/5/2006

Wow, this was really bitter. The meat was very tender, but I couldn't eat this. I bought zesty italian dressing mix by mistake instead of original, but would this make the difference?

lkandler

posted:11/30/2006

My husband is a huge fan of lamb and he really enjoyed this dish.