Hearty and tasty, this recipe is simple and the stew tastes great heated up a second (or third) time. The onion can be omitted for those allergic to such things. Boneless lamb shoulder can be cut into cubes if your butcher doesn't have lamb cut for stew.

Vikad

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.

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  • Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.

  • In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.

Nutrition Facts

293 calories; protein 21.9g 44% DV; carbohydrates 27.1g 9% DV; fat 10.7g 17% DV; cholesterol 59mg 20% DV; sodium 244.7mg 10% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2005
This stew came out really good but there are a few things that I changed or would change in the future. Most importantly I would make a proper rue instead of the oil/flour mix. My stew had a slightly floury taste that could have been avoided if I cooked the flour a bit before adding to the stew. I also reduced the amount by half after reading previous reviews. I added a parsnip and one rib of celery to the stew as well and they both tasted great in it. Read More
(29)

Most helpful critical review

Rating: 3 stars
03/07/2003
This recipe was tasting great until I added the amount of flour and oil the recipe called for to thicken. It was way too much. I would make this again but I will add about half or maybe even less of the flour and oil mixture. Read More
(21)
18 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/15/2005
This stew came out really good but there are a few things that I changed or would change in the future. Most importantly I would make a proper rue instead of the oil/flour mix. My stew had a slightly floury taste that could have been avoided if I cooked the flour a bit before adding to the stew. I also reduced the amount by half after reading previous reviews. I added a parsnip and one rib of celery to the stew as well and they both tasted great in it. Read More
(29)
Rating: 3 stars
03/07/2003
This recipe was tasting great until I added the amount of flour and oil the recipe called for to thicken. It was way too much. I would make this again but I will add about half or maybe even less of the flour and oil mixture. Read More
(21)
Rating: 5 stars
04/13/2009
This is fabulous. I didn't use the oil just added the flour directly because I am just that good and it was great. I make it all the time. Read More
(14)
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Rating: 5 stars
03/23/2009
My husband is from Ireland so I made this as part of a traditional Irish dinner (NOT corned beef and cabbage!). He LOVED it and said it was like something that would be served in a nice restaurant in Ireland. I used half of a 5 lb. leg of lamb (couldn't find anyhting else - it was great!) and froze the rest to use again. I doubled the beef broth since that was the amount in the container I bought. I think this was perfect with the amount of flour and oil called for in the recipe. I used a bag of Yukon Gold small potatoes (no peeling needed!) I also added 4 stalks of celery a tsp. of caraway seed (not necessary) and a few more herbs (rosemary oregano basil extra parsley and sage - didn't have thyme oops). Great recipe that will be a staple in our house! Read More
(13)
Rating: 4 stars
04/06/2004
Ordinarily I am not overly fond of stews but this one is really great! I can't imagine cutting back on the oil and flour as another reviewer suggests though - unless you like extremely watery stew. In any case I've made this recipe several times as is and we love it! Read More
(12)
Rating: 4 stars
05/07/2005
A very tasty stew Tim! I used three tablespoons of the flour and three of the oil and it just enough to create a nice thick broth. I also added curry powder to give it a bit of a kick along with my usual garlic and onion powders. Thanks for the post! Read More
(8)
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Rating: 5 stars
12/19/2008
I really enjoyed this stew it hit the spot! I DID decrease the oil-flour mix and it thickened up just fine without it without tasting floury. I'd suggest making it in 2 TB increments to taste that's what I did. Slightly more time consuming but it got me a stew that was thick without a flour taste.:) Read More
(8)
Rating: 4 stars
10/20/2010
Very tasty Read More
(6)
Rating: 4 stars
04/06/2008
The overall taste was great will make again but not so much flour. Read More
(6)
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