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Roma Downey's Irish Lamb Stew


  • 3 pounds boneless lamb shoulder 1.5 kg
  • 2 tablespoons vegetable oil, divided 25 mL
  • 1 tablespoon butter 15 mL
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour 25 mL
  • 1/2 teaspoon salt 2 mL
  • 1/2 teaspoon dried thyme 2 mL
  • 3 cups beef stock or water 750 mL
  • 1/2 cup dry red wine (optional) 125 mL
  • 1 large potato, peeled and sliced 1
  • 2 cups baby carrots 500 mL
  • 1/2 pound pearl onions 250 g
  • 1 cup frozen peas 250 mL


  1. Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan, heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
  2. Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.
  3. Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; sauté pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings.
  4. Serve with Roma Downey's Irish Soda Bread.

Makes 6 to 8 servings.

Per serving for 6 (without wine): 553 calories, 51 g protein, 27 g fat, 24 g carbohydrate

Per serving for 8 (without wine): 415 calories, 38 g protein, 21 g fat, 18 g carbohydrate

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