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Favorite Irish Stew
When you use lamb as your foundation of flavor to build upon, you'll be happy to have a fresh collection of tastes to savor. While lamb may not be the most commonly cooked protein, it certainly is packed with valuable nutrients and a uniquely delicious taste.
- 1/3 cup(s) plus 1 Tbsp. all-purpose flour, divided
- 1 1/2 lb. lamb stew meat, cut into 1-in. cubes
- 3 Tbsp. olive oil, divided
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 4 cup(s) reduced-sodium beef broth
- 2 medium potatoes, peeled and cubed
- 4 medium carrots, cut into 1-in. pieces
- 1 cup(s) 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 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
- Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. 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 to 10 minutes longer or until vegetables are tender.
- Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.