Mulligan Stew (Irish)

3/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
2-1/2 lb boneless lamb, cut in 1" cubes
1/4 cup vegetable oil
1 large bay leaf
1/4 tsp dried thyme
6 oz can tomato paste
10 1/2 oz can beef consomme
1 tsp Worcestershire sauce
11.2 oz bottle Guiness Draught Stout beer
1 lb fresh button mushrooms, quartered
1/2 cup frozen pearl onions, thawed
1 lb carrots, peeled and cut in chunks
1 1/2 lbs red potatoes, cut in chunks
2 Tbsp cornstarch, disolved in 2 Tbsp water
1 cup frozen baby peas

Sauté quartered mushrooms in oil for 5 minutes; drain: Set aside.

Combine flour with salt and pepper; toss with lamb. Brown lamb in oil; drain.
Add bay leaf, thyme, tomato paste, beef consommé, Worcestershire sauce, and Guinness. Cover and simmer for 1 hour and 30 minutes.

Add carrots, pearl onions, and potatoes. Bring to a boil, lower to a simmer and cook an additional hour. If stew is too thin, thicken with cornstarch/water mixture.

Return to a boil, add peas, and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender. Remove bay leaf before serving.

Serve with Irish mashed potatoes, also known as champ or poundies.

Makes 12-1cup servings.
(Calories are computed without the mashed potato side.)

Number of Servings: 12

Recipe submitted by SparkPeople user RLSCHWEINER.