Irish Lamb Stew:

Prep Time: 15 min

Total: 1 hrs 15mins

Servings Total: 6 Servings


What you need:

2Tbsp. oil

1-1/2lb. trimmed lamb shoulder, cut into 3/4-inch cubes

2Tbsp. flour

1large onion, coarsely chopped

1-1/2cups dark beer

1cup beef broth

1env. Italian Dressing Mix

3medium potatoes, cut into 1-inch chunks

½ lb. carrots (about 4 medium), cut into 1-inch chunks

½ lb. parsnips (about 2 medium), cut into 1-inch chunks


Make Slow Cooker Rustic Italian Chicken:

HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.

STIR beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.

ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.