pat's Recipe

Irish Stew

Category: SOUPS/STEWS

1/3 cup plus 1 Tbsp all-purpose flour,
divided
1-1/2 lbs lamb stew meat, cut into 1-in. cube
3 Tbsp olive oil, divided
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced sodium beef broth
2 medium potatoes, peeled and cubed
4 medium carrots, cut into 1-in pieces
1 cup frozen peas
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1/2 tsp Worcestershire sauce
2 Tbsp water

Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown lamb in batches in 2 Tbsp oil. Remove and set aside.
In the same pan, saute onions and garlic in remaining oil until tender. Add broth, stirring to l oosen browned bits from pan. Add meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth. Stir into the pan. Bring to a boil; cook ad stir for 2 minutes or until thickened.

yield: 8 servings