Favorite Irish Stew

14 ingredients
5 steps

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. 1
    Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
  5. 5
    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.

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