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Irish Lamb Stew

  • Prep Time: 15 Minutes (Total time: 1 Hour 30 Minutes)
  • Serving Size: 6
  • 2 tablespoons Oil
  • 1-1/2 pounds Trimmed Lamb Shoulder, Cut Into Three Fourth Inch Cubes
  • 2 tablespoons Flour
  • 1 Large Onion, Coarsely Chopped
  • 1-1/2 cups Dark Beer
  • 1 cup Beef Broth
  • 1 Env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
  • 3 medium Potatoes, Cut Into 1 Inch Chunks
  • 1/2 pound Carrots (about 4 Medium), Cut Into 1 Inch Chunks
  • 1/2 pound Parsnips (about 2 Medium), Cut Into 1 Inch Chunks
  • 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 salad 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.



    Substitute boneless leg of lamb for the lamb shoulder.