READY IN 2½ hrs

Tim's Lamb Stew

Read Reviews (14)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 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.

—BRANDI666

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Most Helpful Critical Review

Mar 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.

—DEBISKELLY

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15 Ratings

Apr 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.

—Sara P

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Apr 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!

—KARSCAR

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Mar 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!

—timbertiger

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May 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!

—LINDA MCLEAN

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Dec 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. :)

—Flameinexile

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Nov 26, 2004

I add some water to the recipe

—SHIRLEY29

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Nutrition

Calories
293 kcal
15%

Carbohydrates
27.1 g
9%

Cholesterol
59 mg
20%

Fat
10.7 g
16%

Fiber
4.3 g
17%

Protein
21.9 g
44%

Sodium
245 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tim's Lamb Stew

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 293
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 2.5g 13 %
Cholesterol 59mg 20 %
Sodium 245mg 10 %
Potassium 905mg 25 %
Total Carbohydrates 27.1g 9 %
Dietary Fiber 4.3g 17 %
Protein 21.9g 44 %
Sugars 4.4g
Vitamin A 229 %
Vitamin C 39 %
Calcium 6 %
Iron 30 %
Thiamin 31 %
Niacin 91 %
Vitamin B6 33 %
Magnesium 20 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.