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Main dishes

Irish Lamb Stew

Irish Lamb Stew recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 30 min
servings
total:
6 servings
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What You Need

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
env.  GOOD SEASONS Italian Dressing 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

Make It

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 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.

Please use alcohol responsibly.

Kraft Kitchens Tips

Substitute
Substitute boneless leg of lamb for the lamb shoulder.
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