Irish Lamb Stew with Mushrooms and Red Wine


2 lbs lamb stew meat, trimmed of fat and cubed
2 tbs olive oil
1 and 1/2 cup onion, finely minced
4 cloves garlic minced
4 cups water
1/2 cup dry red wine
2 lbs potatoes, peeled and cut into chunks
5 carrots, peeled and cut into 1/8 inch rounds
1 lb mushrooms, quartered
1 14 oz can of whole tomatoes
1 small can tomato paste
kosher salt and fresh cracked black pepper to taste
2 tbs fresh rosemary, chopped
2 tbs mint, finely minced
This is a delicious stew that uses lamb shoulder and is perfect for a informal dinner.


  • Heat oil in a large dutch oven or stock pot, using medium heat.
  • Add onion and garlic and saute until soft.
  • Add meat and cook for 10 minutes or until brown on all sides.
  • Add carrots, potatoes, and cook for 5 minutes.
  • Add mushrooms, and cook for another 5 minutes.
  • Add all other ingredients and cover and cook for 30 to 40 minutes.
  • Simmer for an additional 10 minutes then serve over rice.




15 min


30 min


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