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Irish Stew with Mint Sour Cream

Makes: 4 servings
Prep 20 mins Cook 1 hr 10 mins
Irish Stew with Mint Sour Cream
  • 12  ounces  lean, boneless lamb, cut into 1-inch cubes
  • 2  cups  beef broth
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 1  bay leaf
  • 3  medium potatoes, peeled and cut into 1-inch chunks
  • 2  medium onions, cut into wedges
  • 1 1/2  cups  sliced carrots
  • 1/2  teaspoon  dried thyme, crushed
  • 1/2  teaspoon  dried basil, crushed
  • 1/2  cup  cold beer or water
  • 2  tablespoons  all-purpose flour
  • 1/3  cup  dairy sour cream
  • 2  teaspoons  snipped fresh mint

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.
Nutrition Facts (Irish Stew with Mint Sour Cream)
  • Servings Per Recipe 4,
  • cal. (kcal) 327,
  • Fat, total (g) 10,
  • chol. (mg) 65,
  • sat. fat (g) 4,
  • carb. (g) 35,
  • pro. (g) 23,
  • sodium (mg) 625,
  • Percent Daily Values are based on a 2,000 calorie diet

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