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Irish Lamb Strew Recipe Temp.- simmer Time- 2 hours Pan size - Dutch oven or large soup pot Servings - 6 to 8 GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ Celebrate Saint Patrick's Day this year with a feast sure to please any leprechauns Irish Lamb Stew Recipe 1/2 cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 2 cups water 1 large onion, chopped 3/4 teaspoon dried thyme one bay leaf 2 1/2 cups dark beer or non-alcohol dark beer 1 1/2 pounds medium new potatoes, peeled and quartered 1 pound large carrots, peeled and cut 1/2 inch thick - diagonally 3 tablespoons chopped fresh parsley In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven or large soup pot, heat canola oil over medium heat. Working in batches of 1 pound at a time. Brown the lamb meat on all sides for about 5 minutes per batch. Transfer lamb meat to a plate and set aside. Pour 1/4 cup water into pot, scraping up browned bits of lamb from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, bay leaf, beer, and 1 1/2 cups water. Cover pot; simmer until lamb is tender, 1 to 1 1/2 hours. Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley just before serving. Let cool completely before storing.

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