Irish Stew  


Next Monday is St Patrick’s Day!  Here’s a great way to get into the St Patrick’s Day spirit before we break out the Guinness and Corned Beef and Cabbage. -Ginger



  • 1/3 plus 1 Tablespoon all-purpose flour, divided
  • 1 1/2 pounds lamb stew meat cut into 1 inch cubes (or substitute with beef stew meat)
  • 3 Tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced sodium beef broth
  • 4 medium potatoes, peeled and cubed
  • 4 large carrots, cut into 1 inch pieces
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 Tablespoons water



  1. Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
  3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  4.  Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
  5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).