Tim's Lamb Stew

Tim's Lamb Stew

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."
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Ingredients

2 h 30 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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 ...

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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 s...

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 ...

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 restau...

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 water...

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,...

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...

The overall taste was great, will make again, but not so much flour.

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