How to prepare lamb stew?


Quick Answer

Prepare lamb stew by lightly dredging lamb cubes in flour, browning the lamb, and stewing the lamb with onion, thyme, beer, potatoes and carrots. Martha Stewart offers a recipe for Irish lamb stew on MarthaStewart.com.

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Full Answer

Season 1/2 cup of all-purpose flour with coarse salt and ground pepper in a large bowl. Cut 3 pounds of boneless lamb stew meat into 2-inch cubes, trimming excess fat. Dredge the lamb cubes in the flour mixture, and shake off the excess. Heat 3 tablespoons of canola oil in a Dutch oven, and brown the lamb cubes in batches. Remove the browned lamb to a plate.

Add 1/4 cup of water to the pot and scrape up browned bits from the bottom of the pan using a wooden spoon. Add 1 large chopped onion to the pan and sauté until the water evaporates and the onion begins to soften. Add the lamb to the pot along with 3/4 teaspoon of dried thyme and 1 1/2 cups each of dark beer and water. Cover and simmer for about 60 to 90 minutes until the lamb is tender.

Add 1 1/2 cups of peeled and quartered new potatoes, 1 pound of peeled carrots cut diagonally into 1/2-inch slices and another 1/2 cup of water. Cover and cook for about 20 minutes until the vegetables are soft and the stew is thick. Season to taste with salt and pepper, and stir in 3 tablespoons of chopped fresh parsley immediately before serving.

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