Irish Lamb Stew
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Loading ...Ingredients
- 6 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 3 cups water
- 1/2 teaspoon dill weed
- 8 pearl onions, peeled
- 3 medium carrots, cut into 1-inch pieces
- 2 large potatoes, peeled and cubed
- 1/2 cup half-and-half cream
- Hot biscuits
Directions
In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.
Posted in Holidays, Soups and Stews
