Comida Kraft
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Irish Stew Recipes with Lamb

Irish Stew Recipes with Lamb is rated 4.193548387096774 out of 5 by 31.
Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

6 servings

Here's a warm and welcoming Irish stew recipe for six that takes just 30 minutes to prep. Tender lamb and chunks of vegetables make this one hearty dish.

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

Substitute

Substitute boneless leg of lamb for the lamb shoulder.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 510
Total fat 24g
Saturated fat 8g
Cholesterol 135mg
Sodium 690mg
Carbohydrate 28g
Dietary fiber 5g
Sugars 7g
Protein 40g
% Daily Value
Vitamin A 90 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My family loved this stew! 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!!
Date published: 2006-09-12
Rated 4 out of 5 by from Although my recipe turned out much different than the base recipe I still followed these directions... 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.
Date published: 2007-03-03
Rated 4 out of 5 by from I made this recipe the other day for supper. 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.
Date published: 2007-10-24
Rated 5 out of 5 by from We made this stew for a party and it was a huge hit! 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!
Date published: 2007-10-08
Rated 4 out of 5 by from I think next time I will either use different beer (I used Yeungling Black and Tan), or less beer. 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.
Date published: 2009-06-14
Rated 4 out of 5 by from Overall a good recipe. 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.
Date published: 2010-07-18
Rated 4 out of 5 by from So I was skeptical of this recipe, but very happy with the results. 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!
Date published: 2009-11-02
Rated 4 out of 5 by from switched out the lamb for cubed beef round, left out the parsnips, and cooked in my crock-pot for 4... 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!
Date published: 2008-02-19
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