Main dishes

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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Sodapop3217

posted:10/5/2012

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 loved it too.

Anaticula

posted:7/18/2010

Overall a good recipe. Next time I will leave out the parsnips, they tasted okay, but are just not for me. I'll probably also play around with adding a few different spices as the flavor didn't pop, but I can easily see myself making this again.

punk9er

posted:11/1/2009

So I was skeptical of this recipe, but very happy with the results. I hate beer; however, everything cooked together mellowed its taste (I used Guiness). I used a little extra Italian Seasoning and the lamb was very tender. Very tasty!

soraiku

posted:6/14/2009

I think next time I will either use different beer (I used Yeungling Black and Tan), or less beer. It definitely had a bitter beer taste that I wasn't a fan of. I think I used too much, though, because I tried to cut the recipe in half, and I may have done it wrong.

joseph76

posted:2/21/2009

just what i was looking for it's so good and good for you :o)

bashful31

posted:11/21/2008

Excellent!!! I would make again and again it was so easy, and crowd pleasing

darla0120

posted:2/19/2008

switched out the lamb for cubed beef round, left out the parsnips, and cooked in my crock-pot for 4 hours. then thickened the gravy with a flour/water mix and cooked for another 1/2 hour. My husband & I LOVED it! Will make again!

melissajay

posted:2/2/2008

I would leave out the parsnips. Wasn't real crazy about them. I used Guiness stout. I would like to try Killian's next time. Overall this recipe was tasty.

Cita02

posted:11/16/2007

I didn't really care for this recipe, although my husband did. I guess you really have to love lamb. I found it very gamy tasting and didn't like the parsnips.

audker

posted:10/24/2007

I made this recipe the other day for supper. We liked it in general, it was very tasty and substantial. The only thing that I didn't really like was the slightly bitter after taste of the beer. I used Guiness Stout. The next time I will use a lighter beer and see if there is any difference. I may even use a red wine.