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This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.

Source: Everyday Food, November 2003
Total Time Prep Servings



Cook's Notes

Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

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How would you rate this recipe?
  • smlabehrns
    16 JUL, 2017
    best stew we have ever had thank you Martha
  • cwkmailaolcom
    21 OCT, 2015
    1. Add the potatoes and carrots at the Beginning of cooking, Not 20 minutes before serving. (Otherwise, the vegetables will be tough.) 2. Bake in a covered casserole for 1 1/2 hours at 350 F / 175 C. 3. Thicken the sauce with a roux of 1 tbsp. flour fried in 1 tbsp. of butter for 30 seconds. 4. Finish seasoning the sauce with salt, pepper, 2 tbsp. dark beer, and a dash of onion powder. Result: Excellent.
  • herold1961
    23 MAR, 2015
    I don't know how your potatoes and carrots cook in 20 minutes. It's been over a half hour and still rock hard. The meat will be mush by the time it's done cooking the potatoes. What a waste of food!
  • MS10222288
    5 MAR, 2014
    We loved this lamb stew - such an elegant meal for it's simplicity. I did add herbes de provence to bring out the flavor, but I like to add that to a lot of meat dishes. Definitely Guinness for the beer!
  • AndreaMarieDwyer
    19 MAR, 2013
    This was pretty good but not fantastic. I felt like it needed something - next time I will add garlic in after the onions soften. The potatoes and carrots were good though - served it with crusty bread and Irish butter, and Irish cheddar, plus a salad.
  • gmlnyc
    4 MAY, 2011
    yum, will def make again. used veg stock instead of beer (bc didnt have dark beer), also added frozen peas at the very end. delish
  • SarahOlivia
    6 JAN, 2011
    Overall, a good recipe. I don't get the advice to add the potatoes and carrots during the last 20 minutes---not enough cooking time to soften. I added them during the last 50 or so minutes. I also put tomato/veggie juice in (not much) and frozen peas, plus additional seasoning.
  • mllefantine
    20 OCT, 2010
    This is a pretty good stew. Nothing fantastic, but still very good. The lamb really makes the stew. It's such a flavourful meat! I am curious why this was filed under the slow cooker collection. There were no slow cooker directions included in the recipe. I thought about throwing it in the slow cooker anyway, but ended up just sticking to the directions.
  • ElaineCasale
    21 MAR, 2008
    Used lamb shoulder with bones (that all the store had) I cut as mush meat as I could off bones, then also cooked the bones too. Stew was delicious. Next time I may add peas.
  • jodavis
    16 MAR, 2008
    You can add non-alcoholic beer or just use all water.

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