Meals (Irish Lamb Stew)

By chefbobby

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

Details

Servings 6

Preparation

Step 1

1)In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.

2)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.

3)Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.

4)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.