Lamb Stew With Potatoes and Vegetables

Lamb Stew

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Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutrition Facts (per serving)
1227 Calories
58g Fat
84g Carbs
89g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1227
% Daily Value*
Total Fat 58g 74%
Saturated Fat 24g 121%
Cholesterol 295mg 98%
Sodium 798mg 35%
Total Carbohydrate 84g 31%
Dietary Fiber 8g 30%
Total Sugars 11g
Protein 89g
Vitamin C 42mg 210%
Calcium 147mg 11%
Iron 10mg 56%
Potassium 2993mg 64%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lamb stew is flavored with thyme and garlic and includes peas, mushrooms, and potatoes. It's a delicious version of a hearty lamb stew, an excellent choice for St. Patrick's Day or an everyday family meal. This stew can be served with crusty rolls or make some ​homemade Irish soda bread to go with it.


  • 3 to 4 pounds leg of lamb, cut into 1-inch cubes

  • 2 to 3 tablespoons all-purpose flour, for dredging

  • 2 tablespoons unsalted butter

  • 1 tablespoon vegetable oil

  • 8 ounces fresh mushrooms, sliced

  • 2 cloves garlic, smashed and minced

  • 2 cups water

  • 1 cup chicken broth, homemade or low sodium

  • 1 teaspoon salt, or to taste

  • 1/2 teaspoon crumbled thyme

  • 1/4 teaspoon freshly ground black pepper

  • 4 medium potatoes, red, new, or round white, quartered

  • 12 to 16 ounces small white onions, or pearl onions, fresh and peeled, or frozen

  • 1 cup frozen peas, optional

  • 1 cup milk

  • 1/3 cup all-purpose flour

Steps to Make It

  1. Toss the lamb cubes with a few tablespoons of flour; shake off excess.

  2. Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.

  3. Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.

  4. Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.

  5. Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes. 

  6. Add peas, if using, and simmer for 5 more minutes. 

  7. Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.

  8.  Taste and adjust seasonings with more salt and pepper, as needed.

Recipe Tips

  • For a classic Irish stew, add about 1/2 to 1 cup of diced carrots along with the potatoes. Omit the mushrooms and frozen peas.
  • Add diced rutabaga and carrots to the stew along with the potatoes.
  • For a beef stew, replace the lamb with beef cubes and use beef broth instead of chicken broth.

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