Irish Lamb Stew

INGREDIENTS :

2 Tbsp. oil

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

2 Tbsp. flour

1 large onion, coarsely chopped

1-1/2 cups dark beer

1 cup beef broth

1 env. GOOD SEASONS Italian Dressing Mix

3 medium potatoes, cut into 1-inch chunks

1/2 lb. carrots (about 4 medium), cut into 1-inch chunks

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

COOKING DIRECTIONS :

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.

MORE :

Substitute

Substitute boneless leg of lamb for the lamb shoulder.

NUTRITION INFO :

Calories

510

Total fat

24 g

Saturated fat

8 g

Cholesterol

135 mg

Sodium

690 mg

Carbohydrate

28 g

Dietary fiber

5 g

Sugars

7 g

Protein

40 g

Vitamin A

90 %DV

Vitamin C

20 %DV

Calcium

8 %DV

Iron

25 %DV