Irish Lamb Stew

• 2 Tbsp. oil, divided
• 1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch pieces
• 2 Tbsp. flour
• 1 large onion, coarsely 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
• 1/2 lb. carrots (about 4), cut into 1-inch chunks
• 1/2 lb. parsnips (about 2), cut into 1-inch chunks

1. Heat 1 Tbsp.
2. oil in Dutch oven or large deep skillet on medium-high heat.
3. Coat meat with flour.
4. Add in batches to pan; cook until evenly browned, stirring occasionally and adding remaining oil as needed.
5. Remove meat from pan; set aside.
6. Add onions to pan; cook and stir 2 min.
7. Stir beer, broth and dressing mix into onions in saucepan.
8. Return meat to pan.
9. Bring to boil, stirring occasionally.
10. Cover; simmer on medium-low heat 30 min.
11. Add vegetables to pan; stir.
12. Simmer, covered, 30 min.
13. Uncover; simmer 15 min.
14. or until meat is done, vegetables are tender and sauce is thickened, stirring occasionally.

oil, lamb shoulder, flour, onion, dark beer, beef broth, env, baking potatoes, carrots, parsnips

Taken from www.kraftrecipes.com/recipes/irish-lamb-stew-90973.aspx (may not work)