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, a nice choice for St. Patrick's Day or an everyday family meal.
Serve the stew with crusty rolls or make some homemade 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 butter
- 1 tablespoon vegetable oil
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, smashed & minced
- 2 cups water
- 1 cup chicken broth, homemade or low-sodium
- 1 teaspoon salt, or to taste
- 1/2 teaspoon thyme, crushed
- 1/4 teaspoon pepper
- 4 medium potatoes, red, new, or round white, quartered
- 12 to 16 ounces fresh or frozen small white onions or pearl onions, peeled
- 1 cup frozen peas, optional
- 1 cup milk
- 1/3 cup flour
- Toss the lamb cubes with a few tablespoons of flour; shake off excess.
- 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.
- 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.
- 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.
- Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
- Add peas, if using, and simmer for 5 more minutes.
- 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.
- Taste and adjust seasonings with more salt and pepper, as needed.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||65 g|
|Saturated Fat||28 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||7 g|