Irish Stew with Mint Sour Cream

This famous lamb-and-potato stew topped with a dollop of mint sour cream fortified the Irish immigrants of Boston and was adopted by New England as its own.

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4.0 by 5 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 1 hr 10 mins

Irish Stew with Mint Sour Cream

Reviews (0)

4.0 by 5 people

Rate This!

Directions

  1. In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.
  2. In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  3. To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.

From the Test Kitchen

Combine sour cream and mint; cover and chill up to 24 hours.

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Nutrition Facts (Irish Stew with Mint Sour Cream)

  • Per serving:
  • 327 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 65 mg chol. ,
  • 625 mg sodium ,
  • 35 g carb. ,
  • 23 g pro.
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