Tim's Lamb Stew Recipe - Allrecipes.com
Tim's Lamb Stew Recipe
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Tim's Lamb Stew

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"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  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.
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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.

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.


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.

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!

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!

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. :)

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!

Oct 20, 2010

Very tasty


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  • 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.

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