3 lb/1.5 kg boneless lamb shoulder
2 tbsp/25 ml vegetable oil, divided
1 tbsp/15 ml butter
2 onions, chopped
2 cloves garlic, finely chopped
2 tbsp/25 ml all-purpose flour
1/2 tsp/2 ml salt
1/2 tsp/2 ml dried thyme
3 cups/750 ml beef stock or water
1/2 cup/125 ml dry red wine (optional)
1 large potato, peeled and sliced
2 cups/500 ml baby carrots
1/2 lb/250 g pearl onions
1 cup/250 ml frozen peas
  • Trim lamb and cut into bite-sized pieces about 3/4 inch (2 cm).
  • In heavy saucepan, heat 1 tbsp (15 ml) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned.
  • Add chopped onions and garlic; saute until onions are tender.
  • Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended.
  • Add stock and red wine, if using. Stirring constantly, bring to a boil.
  • Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
  • Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.
  • Meanwhile, in saucepan, heat 1 tbsp (15 ml) of oil; saute pearl onions until browned and tender; add to stew along with peas.
  • Simmer 5 more minutes.
  • Taste and adjust seasonings.

Makes 6 to 8 servings.



  • I use beef instead of lamb
  • Substitute one pint of Guinness for the red wine.
  • Put the beef in a bowl and pour in enough red wine (red Zinfindel)/Guinness to just cover it. Marinate the beef in the refridgerator for at least 4 hours. Save the marinade and add it in with the stock. Don't worry if it's more than the 1/2 cup specified.
  • 2 cloves of garlic??? I use a full head. You can never have enough garlic.
  • Season with about 1-2 tsp of fresh ground peppercorns. I use a mixture of black, red, white and green peppercorns.
  • Add 1-2 tsp of oregano with the flour, salt and thyme.