print icon
Print This Recipe

Tim's Lamb Stew

SUBMITTED BY: Vikad  PHOTO BY: timbertiger 

"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."
Tim's Lamb Stew Recipe
RECIPE RATING:
This recipe has been rated 11 times with an average star rating of 4.2
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (14.5 ounce) can beef broth
  • 2 pounds lamb stew meat, cubed
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 pounds potatoes, peeled and sliced
  • 1 1/2 pounds carrots, peeled and diced
  • 1 medium onion, finely chopped
  • 6 tablespoons all-purpose flour
  • 1/4 cup corn oil

What to Drink?
Wine Tempranillo

DIRECTIONS

  1. 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.
  2. Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
  3. In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed on mar. 7, 2003 by DEBISKELLY 
This recipe was tasting great until I added the amount of flour and oil the recipe called for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on jun. 15, 2005 by BRANDI666 
This stew came out really good, but there are a few things that I changed or would change in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on apr. 6, 2004 by KARSCAR 
Ordinarily, I am not overly fond of stews, but this one is really great! I can't imagine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed on apr. 13, 2009 by Sara P 
This is fabulous. I didn't use the oil, just added the flour directly because I am just that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on may 7, 2005 by LINDA MCLEAN 
A very tasty stew Tim! I used three tablespoons of the flour and three of the oil and it just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed on dec. 19, 2008 by Flameinexile 
I really enjoyed this stew, it hit the spot! I DID decrease the oil-flour mix, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on apr. 6, 2008 by EFROGGY 
The overall taste was great, will make again, but not so much flour. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed on mar. 23, 2009 by timbertiger 
My husband is from Ireland, so I made this as part of a traditional Irish dinner (NOT corned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on dec. 8, 2005 by ENRGRM 
this was a pretty good recipe. i did have to add more water. i really liked the parsley and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed on nov. 26, 2004 by SHIRLEY29 
I add some water to the recipe MORE


 
ADVERTISEMENT

Recipe Submitter:

Photo by Allrecipes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

Nutritional Information
Tim's Lamb Stew

Servings Per Recipe: 10

Amount Per Serving

Calories: 296

  • Total Fat: 10.6g
  • Cholesterol: 59mg
  • Sodium: 222mg
  • Total Carbs: 27.9g
  •     Dietary Fiber: 4.6g
  • Protein: 22g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?