Lamb Stew... 1963 recipe

Cyann Privately


Celebrate St Patrick's Day with this recipe from my grandma for Irish Stew with simple ingredients and slow cooking that is the key to a succulent Irish Stew.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min
Stove Top


  • 1/3 c
  • ·
  • 4 lb
    lamb neck, cut into cubes with bone in
  • 3 Tbsp
    crisco oil
  • 2 can(s)
    2 1lbs. cans tomatoes
  • 1 tsp
  • ·
    several dashes tabasco
  • 6
    carrots, peeled and quartered
  • 6 medium
    white potatoes, peeled
  • 8 small
    onions, peeled
  • 1/2 tsp

How to Make Lamb Stew... 1963 recipe


  1. In medium bowl combine flour, 1 tsp. salt, pepper: use to coat each piece of lamb well. In a Dutch oven heat crisco oil, sauce' lamb until well browned.
  2. Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
  3. Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
  4. Now stir stew, add onions, cover and simmer another 30 minutes, or until meat and vegetables are fork tender. Skim fat off the surface. Save in a casserole; makes 6 servings.

Printable Recipe Card

About Lamb Stew... 1963 recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Irish
Other Tag: Heirloom

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