Tasty Irish Lamb Stew

• 1 lamb shoulder (1-1/2 lb.), trimmed, cut into 3/4-inch pieces
• 2 Tbsp. flour
• 3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 leek, white and light green parts chopped
• 1-1/2 cups dark beer
• 1 cup fat-free reduced-sodium beef broth
• 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 1 lb. baking potatoes (about 3), cut into 1-inch chunks Safeway 2 pkg For $5.00 thru 02/09
• 2 carrots (1/2 lb.), cut into 1-inch chunks
• 2 parsnips, peeled, cut into 1-inch chunks
• 2 Tbsp. chopped fresh parsley

1. Toss lamb with flour until evenly coated; set aside.
2. Cook and stir bacon in Dutch oven or large deep skillet until crisp.
3. Remove bacon from pan with slotted spoon; drain on paper towels.
4. Discard all but 2 Tbsp.
5. drippings from pan.
6. Add lamb, in batches, to reserved drippings; cook on medium-high heat 4 to 5 min.
7. or until evenly browned, stirring occasionally.
8. Remove lamb from pan; cover to keep warm.
9. Add leeks to same pan; cook and stir 2 min.
10. Stir in beer, broth and dressing mix.
11. Return lamb to pan; stir.
12. Bring to boil, stirring occasionally; cover.
13. Simmer on medium-low heat 30 min., stirring occasionally.
14. Add potatoes, carrots and parsnips; stir.
15. Simmer, covered, 30 min., stirring occasionally.
16. Stir in parsley; simmer, uncovered, 15 min.
17. or until vegetables are tender and sauce is thickened, stirring occasionally.
18. Stir in bacon.

lamb shoulder, flour, bacon, dark beer, beef broth, env, baking potatoes, carrots, parsnips, parsley

Taken from www.kraftrecipes.com/recipes/tasty-irish-lamb-stew-187833.aspx (may not work)