Irish Stew

Have a loaf of crusty bread on hand to sop up the gravy from this hearty stew. If possible, make it ahead of time and refrigerate because it’s even better the second day.

Ingredients:

• 1/2 cup flour
• 2 tsp salt
• 1/4 tsp pepper
• 3 lbs lamb, cut into 1½-inch cubes
• 3-4 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 2 cups sliced onions, about a half pound
• 1½ cups water
• 14.9-oz can Guinness Stout
• 4 medium potatoes, about 2 lbs, peeled and cut into 3/4-inch pieces
• 1 lb carrots, scraped and cut into ½-inch slices
• 2-3 turnips, about 1 lb, peeled and cut into 3/4-inch pieces
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup chopped fresh parsley

Directions:

Blend flour, 2 tsp salt, and 1/4 tsp pepper. Dredge lamb in the flour mixture. Heat 2 Tbsp of oil over medium-high heat in a large skillet. Add meat to the pan in two batches, browning meat on all sides, adding an additional tablespoon of oil between batches. Transfer meat to a heavy stockpot. Cook onions in the same skillet, adding up to a tablespoon of oil, if necessary, until onions are golden brown, about 4 minutes. Add onions to the meat. Add water to the skillet and stir to scrape up any browned bits. Add to pot along with the Guinness. Cover pot tightly and simmer for 1½ hours. Add potatoes, carrots, turnips, sea salt, pepper, thyme, rosemary, and parsley. Cover and cook an additional 20 minutes or until vegetables are tender. Adjust seasonings. Makes 6 servings

Per serving: 620 calories (30% calories from fat); 21g total fat; 6g saturated fat; 147mg cholesterol; 1642mg sodium; 51g carbohydrates; 52g protein