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 this delicious 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.
"I cooked this once before and didn't save the recipe. It was fabulous!! Using slightly different ingredients (beef broth instead of chicken) so I'll see how it comes out the second time." C.L.
"It was delicious. I hate peas, but flageolet beans "works just as well. This week I am going to try freezing it." John
You Might Also Like