1 1/2 lb shoulder of lamb, cut into cubes 1/4 cup all-purpose flour 2 Tablespoons vegetable oil 2 onions, quartered 1/2 lb peeled carrots 1 lb peeled potatoes, quartered 1/2 lb frozen peas 1/2 lb mushrooms 2 cups dark ale or beer 1 cup chicken broth 3 Tablespoons Worcestershire sauce
Shamrock Biscuits: 3 cups biscuit baking mix
1) Mix together flour with 1 teaspoon each salt and pepper in a plastic bag. Toss lamb in flour mixture to coat thoroughly. Saute' in hot oil in large skillet until lamb is browned on all sides. Remove from skillet, place in ovenproof casserole.
In same skillet saute' onions until browned. Add potatoes and carrots; cook for 2 to 3 minutes. Add peas and mushrooms; cook until mushrooms are softened. Sprinkle in remaining seasoned flour; stir until it is all absorbed. Gradually add beer and broth, cook and stir until mixture comes to a boil and is thickened. Add Worcestershire sauce; season to taste with salt and pepper.
Spoon vegetable mixture over lamb in casserole dish; cover with lid. Cook in a pre-heated 350 degree oven for 2 hours or until meat is tender.
Samrock biscuits: Prepare biscuit mix as directed on package. Using Shamrock cookie cutter or paper cutout, cut out biscuits. Place on baking sheet. Bake as directed on pacakage. When hot, serve with stew. Or serve with fresh crusty bread or Irish Soda Bread. ;D ;D ;D