Favorite Irish Stew

 

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
3 tablespoons 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-inch pieces
1 cup frozen peas
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons water

Directions

1. 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.

2. In the same pan, saute onions and garlic in remaining oil until tender. Add broth, stirring to loosen browned bits from pan. Add meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

3. 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 and stir for 2 minutes or until thickened.

Yield: 8 servings (2-1/2 quarts)