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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a cook

posted:11/2/2006

Another great dish for working mothers!!!! Delicious and easy to make. It's amazing how great everything turned out even with the short cooking time. The meat and vegetables were tender. I used all carrots instead of parsnips.

mazeybrd

posted:9/13/2006

My first time actually cooking with lamb and I couldn't have been more pleased with the results

JenniferAnne2

posted:9/12/2006

My family loved this stew! I used all carrots instead of adding the parsnips and I added a little fresh thyme and a bay leaf to the pot while cooking. I also substituted a beef chuck roast cut into cubes in place of the lamb. Next time I would cut back the beer and make up for it with beef stock. Maybe by about 1/2 cup. But, overall it was delicious. The beef was so tender even after the short cooking time. Will add this one to my personal recipes and make it over and over! Yum-o!!

mkindt3

posted:7/23/2006

This was terrific. I left out the parsnips. This was so good, I will use this as a base for all "beef" stew.

sassylillady1

posted:3/12/2006

I exchanged the parsnip with turnups. Still fantastic.