Irish Stew

1

Season the lamb chunks with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2

In the same pot, add onions and garlic, cooking until soft. Then add carrots and cook for a few more minutes.

3

Sprinkle in flour, mix, and let cook for one minute to cook out the raw flour taste.

4

Bring to a boil, then reduce heat and simmer covered for about 2 hours or until the meat is tender and the stew has thickened.

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