Scottish Plaid Stew

Scottish Plaid Stew

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Vickie Parks


This Scottish stew is a little different than other Plaid Stews you'll find from various regions in the U.K. For instance, Plaid Beef Stew is common in Ireland and throughout the U.K. But this Scottish version of Plaid Stew uses lamb in place of beef, and it calls for a different array of herbs and spices that one might find in an traditional Irish Lamb Stew.


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10 Min
1 Hr 30 Min
Stove Top


  • 1 1/2 lb
    lamb (for stew)
  • 3 cups
  • 1/2 tsp
  • 1/2 tsp
    summer savory
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    garlic powder
  • 1
    bay leaf
  • 4 large
    carrots, cut into 1/4-inch slices
  • 1 large
    onion, cut into 6 wedges
  • 1 cup
  • 1/4 cup
  • 16-oz can
    green peas
  • 3 Tbsp

How to Make Scottish Plaid Stew


  1. Place lamb, water, salt, savory, pepper, garlic powder, and bay leaf in a Dutch oven (or a large stockpot). Bring to a low boil, then reduce heat, cover pot, and simmer over low heat for 30 minutes, stirring occasionally.
  2. Add carrots, onion, barley and 1/4 cup water to the pot, and stir well. Cover pot and simmer over low heat for 60 minutes or until barley is tender and the lamb is thoroughly cooked throughout. Remove bay leaf and discard.

    NOTE: If you use quick-cooking barley, wait until Step #4 to add the barley, and omit the additional 1/4 cup water.
  3. Drain peas, reserving 1/2 cup of the liquid. Mix the reserved liquid with the flour, and stir it into the stew. Continue cooking for several minutes, stirring constantly, until thickened. Stir in peas and heat 2 to 3 minutes more.

Printable Recipe Card

About Scottish Plaid Stew

Course/Dish: Vegetable Soup
Main Ingredient: Lamb
Regional Style: Scottish

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