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Hearty Lamb Stew
This is a rustic Irish Lamb Stew. It is made with Boneless Lamb, Potatoes, Onion, Carrots, and Green Beans.
Ingredients
At a glance
Main Course
Soups
Ethnic/Regional
Holiday
Serves
4 to 6
- 2 lbs lean Boneless Lamb
- 3 Medium Potatoes, peeled, halved, and sliced to about 1/2 inch thick
- 1 Large Carrot, peeled, halved, and sliced to about 1/2 inch thick
- 1 Yellow Onion, coarsely chopped
- 1 1/2 cups (1 Bag) Frozen Green Beans
- 4 tbsp Flour
- 3 tbsp Butter
- 2 packets Onion Gravy Mix
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1 tbsp minced Garlic
- 1/4 tsp ground Black Pepper
- 1 tsp dried Parsley Leaves
- Dash Thyme
- 2 cups Cold Water
Methods/steps
- Toss the Lamb Cubes with Flour; brown in a large skillet in Butter. Remove the browned cubes and save.
- Add the minced Garlic to the skillet. Heat until the garlic is toasted. Then add the chopped onion and sauté slightly.
- In a separate bowl, combine the Gravy Mix, Water, Salt, Garlic Powder, Black Pepper, Dried Parsley, and Thyme; whisk until smooth.
- Combine the Lamb and the Gravy Mixture in a 2 Quart Sauce Pan. Cook, stirring occasionally, until the mixture thickens and bubbles. Cover and simmer for 30 minutes.
- Add sliced Potatoes, sliced Carrots, and the still Frozen Green Beans. Return to Boiling; reduce heat, cover, and simmer the stew for 30 minutes longer, or until the vegetables are tender. Add a little water if the stew thickens too much.
Additional Tips
Serve in a Bowl with Bread and Butter on the side.
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