Recipe by Vikad
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
lamb stew meat, cubed
1 1/2 tablespoons
chopped fresh parsley
salt and pepper to taste
potatoes, peeled and sliced
1 1/2 pounds
carrots, peeled and diced
medium onion, finely chopped
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.
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.
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.
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!
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!
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!
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. :)
I add some water to the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Tim's Lamb Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 96
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a traditional, hearty Irish stew.
Lamb is stewed in Moroccan spices until moist and tender.
See how to make a classic Southern stew with pork, beef, and chicken.