Irish Stew

The cooking time on this is long, but the prep is short. If your store doesn't have lamb, I use veal instead.

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

• 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 5-10 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. Yield: 8 servings (2-1/2 quarts).