Irish Lamb Stew Recipe
Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota
This recipe is:
Contest Winning
* 6 Servings
* Prep: 25 min.
* Cook: 2 hours
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. Yield: 6 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 367 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 496 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.
Irish Lamb Stew published in Country Woman January/February 1995, p33
Beth Layman :)
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