Irish Stew with Lamb

Ingredients

• 1 lb baking potatoes cut into 1-inch chunks ( 3)
• 1 cup beef broth fat-free reduced-sodium
• 0.5 lb carrots cut into 1-inch chunks ( 4)
• 1.5 cups beer dark
• 2 Tbsp flour 
• 1.5 lb lamb shoulder trimmed cut into 3/4-inch pieces
• 2 Tbsp oil divided
• 1 large onion coarsely chopped
• 0.5 lb parsnips cut into 1-inch chunks ( 2)
• 0.7 oz env. seasons dressing mix italian good

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

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