Irish Lamb Stew

• 6 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3 cups water
• 1/2 teaspoon dill weed
• 8 pearl onions, peeled
• 3 medium carrots, cut into 1-inch pieces
• 2 large potatoes, peeled and cubed
• 1/2 cup half-and-half cream
• Hot biscuits

1. In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
2. In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
3. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
4. In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

allpurpose flour, salt, pepper, lamb stew meat, canola oil, water, dill weed, pearl onions, carrots, potatoes, cream

Taken from www.tasteofhome.com/recipes/irish-lamb-stew/ (may not work)