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.

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20 Min
1 Hr 30 Min
Stove Top


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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
carrots, peeled and quartered
6 medium
white potatoes, peeled
8 small
onions, peeled
1/2 tsp

How to Make Lamb Stew... 1963 recipe


  • 1In 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.
  • 2Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
  • 3Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
  • 4Now 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.

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About Lamb Stew... 1963 recipe

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

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