Irish Lamb Stew

Contributed By: Kay Davis


2 Tbsp. oil
1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes
2 Tbsp. flour
1 large onion, coarsely chopped
1-1/2 cups dark beer
1 cup beef broth
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
3 medium potatoes, cut into 1-inch chunks
1/2 lb. carrots (about 4 medium), cut into 1-inch chunks
1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks


HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned,
stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.
STIR beer, broth and salad dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer
30 min.
ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce
is thickened, stirring occasionally.

Helpful Hints:

Kay�s note: I like peas in this dish.

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