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Roma Downey's Irish Lamb Stew



  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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