Irish Lamb Stew

This savory and hearty Irish staple has a wonderfully enticing aroma, and will treat your tastebuds!
(serves 8)

1/2 cup all-purpose flour (or if you are GF, use cornstarch*)
2 t. Kosher* salt, divided
1/2 t. freshly* ground black pepper, divided
3 lbs. boneless lamb stew meat
3 T. veg. oil
1 cup chopped sweet onion
1 can (about 15 oz.) Irish stout, divided
1 t. Sugar in the Raw*
1 t. dried thyme
1 lb. small new potatoes, quartered
1 pound organic* carrots, peeled and cut into 1/2" pieces
1 cup water
1 cup frozen petite* peas
1/4 cup chopped fresh flat-leaf* parsley

Combine flour, 1 t. salt, and 1/4 t. pepper in a large bowl. Add lamb; toss to coat, shaking off excess. Discard any remaining flour mixture. Heat oil in a Dutch oven over med. heat. Cook lamb in batches about 7 min. or until browned on all sides. Remove to a bowl. Add onion and 1/4 cup stout to Dutch oven; cook 10 min. scraping up any browned bits from bottom of pan. Return lamb to Dutch oven; stir in remaining stout, 1 t. salt. 1/4 t. pepper, sugar, and thyme. If necessary, add enough water so liquid just covers lamb. Bring to a boil over med.-high heat. Reduce heat to low; cover and simmer 1&1/2 hours or until lamb is tender. Stir in potatoes, carrots, and 1/2 cup water.; cover and cook 30 min. or until veggies are tender. Stir in peas and parsley; cook 5-10 min. or until heated through.

"You can not receive love, compliments, etc. that you do not believe to be true about yourself. Whatever you WANT to receive you have to give to yourself FIRST through self care and self love. It's all about love, and the only person you need to be open to receiving love is from yourself."

Love,

Chef Deb