Irish Stew

20 min
2 hrs
10 servings

INGREDIENTS:

• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 pounds boneless lamb, cut into 1-inch pieces
• 1/4 cup Crisco® Pure Canola Oil
• 1 clove garlic, minced
• 1 onion, sliced
• 1 teaspoon dried thyme leaves
• 1 teaspoon rosemary leaves, crushed
• 1 cup carrots, cut into cubes
• 1 cup turnips, cut into cubes
• 3 cups potatoes, cut into cubes
• 1 teaspoon salt
• 1/8 teaspoon pepper

PREPARATION DIRECTIONS:

1.  
   STOVE TOP METHOD


2. 1.
   COMBINE flour, salt and pepper in a resealable plastic bag. Add lamb pieces and toss until coated. Heat oil in Dutch oven over medium-high heat. Brown lamb on all sides. Add garlic and onion. Cook until onion is tender. Add thyme and rosemary. Cover with boiling water. Cook over medium-low heat for 1 1/2 hours or until tender.


3. 2.
   ADD carrots, turnips, potatoes, salt and pepper. Cook an additional 30 minutes or until vegetables are tender.


4.  
   SLOW COOKER METHOD


5. 1.
   COAT slow cooker with Crisco® Original No-Stick Cooking Spray.


6. 2.
   COMBINE flour, salt and pepper in a resealable plastic bag. Add lamb pieces and toss until coated. Heat oil in large skillet over medium-high heat. Brown lamb on all sides. Place in slow cooker. Add 1 cup water, garlic, onion, thyme, rosemary, carrots, turnips, potatoes, salt and pepper.


7. 3.
   COVER and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/10 of recipe), Calories 300 (Calories from Fat 100), Total Fat 12g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 90mg, Sodium 570mg, Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 2g), Protein 30g; Percent Daily Value*: Vitamin A 45%, Vitamin C 25%, Calcium 4%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.