Irish Lamb Stew

• 1/2 cup all-purpose flour
• Coarse salt and ground pepper
• 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
• 3 tablespoons vegetable oil, such as safflower
• 2 1/4 cups water
• 1 large onion, chopped
• 3/4 teaspoon dried thyme
• 1 1/2 cups (12 ounces) dark beer
• 1 1/2 pounds medium new potatoes, peeled and quartered
• 1 pound carrots, cut 1/2 inch thick diagonally
• 3 tablespoons chopped fresh flat-leaf parsley

1. In a large bowl, season flour with salt and pepper.
2. Dredge lamb in flour mixture, shaking off excess.
3. In a large Dutch oven or other heavy pot, heat oil over medium.
4. Working in batches, brown lamb on all sides, about 5 minutes per batch.
5. Transfer to a plate.
6. Pour 1/4 cup water into pot and scrape up browned bits from bottom with a wooden spoon.
7. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.
8. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.
9. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
10. Add potatoes, carrots, and remaining 1/2 cup water.
11. Cover and cook until vegetables are tender and stew has thickened, about 20 minutes.
12. Season with salt and pepper.
13. Stir in parsley and serve immediately.
14. Let stew cool completely, then transfer to airtight containers.
15. Freeze for up to 3 months.
16. Thaw in the microwave or overnight in the refrigerator and reheat over low.
17. Stir in parsley just before serving.
18. (Per Serving)
19. Calories: 415
20. Fat: 16.9g
21. Protein: 36.6g
22. Carbohydrates: 28g
23. Fiber: 3.6g

allpurpose, salt, meat, vegetable oil, water, onion, thyme, dark beer, potatoes, carrots, parsley

Taken from www.epicurious.com/recipes/food/views/irish-lamb-stew-387554 (may not work)