Irish Lamb Stew

By Addie

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

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

Preparation

Step 1

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. Yield: 6 servings.