I’m always happy to share listeners’ good recipes. Here’s a last minute recipe for St. Patrick’s Day from Marie, who listens regularly. She said it’s not hard to put together, and is really delish.
1/3 cup plus 1 tablespoon all-purpose flour, divided
1-1/2 pounds lamb stew meat or beef stew meat or chuck roast, cut into 1-inch cubes
3 onions, chopped
1 tablespoon garlic, minced
4 cups beef broth
2 medium potatoes, peeled and cubed
4 carrots, cut up
10 oz. box frozen peas
1 teaspoon dried thyme
Worcestershire sauce to taste
2 tablespoons water
Salt and pepper to taste
Place 1/3 cup flour in a large baggie. Add meat, a few pieces at a time, and shake to coat.Brown lamb in batches in oil. Remove and set aside.
In the same pan, saute onions in oil until tender but not brown. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender
Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew to thicken.