Lamb Stew

9 Dec

Not only is this a traditional Irish dish (and delicious), but it’s great for when the weather starts getting colder–and it’s not just for Ireland. This version is by Champlain student Marcia Ely.


  • 7 kg (about 1 1/2 lbs) cubed lamb meat (best cut for stew is shoulder)
  • 3 quartered onions
  • 3 medium carrots, 1 inch cube
  • 2 tablespoons olive oil
  • 4 small potatoes, cubed and peeled
  • 3 cups beef broth
  • 1 1/2 teaspoons each salt and pepper
  • 1/3 cup flour
  • 2 tablespoons butter
  • 1 1/2 teaspoons parsley
  • 1 1/2 teaspoons chives
  • 1 1/2 teaspoons thyme


In a Dutch oven (or a pot that can go into the oven), brown meat  in 1 tablespoon of oil over medium heat. Remove with a slotted spoon to save the juices and set aside.

Add onions, carrots, and another tablespoon of oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add potatoes, beef broth,  salt, pepper, and  the cooked lamb to the pot. Bring the whole thing to a boil. Remove from the heat.

Put the Dutch Oven Cover on and bake the dish at 190 degrees Celsius for 50-60 minutes or until meat and vegetables are tender.

With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl and set aside.

Put the Dutch oven back on the stove; melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in pan juices. Bring it to a boil. Turn the heat down to medium and stir the dish for another 2 minutes or until thickened.

Stir in the 1 ½ tsp. of parsley, chives, and a ½ tsp. of thyme in to the dish Then add the meat and vegetables. Put the dish back into the oven for another 5 minutes to heat thoroughly.

In some versions you can add a cup of Guinness or 1/2 cup of whiskey when you cook the meat and vegetables, as well as add 2 cut parsnips and turnips with the rest of your veggies. As in all Irish kitchens, the versions of this dish vary as much as the people.

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