Liturgical Year : Recipes : Irish Stew | Catholic Culture

Ingredients

• 2 pounds boneless lamb, cut in chunks
• 2 Tablespoons flour
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 Tablespoons vegetable oil
• 1 garlic clove, minced
• 1 onion, minced
• 1/2 cup thinly sliced celery
• 1 teaspoon tarragon
• 2 cups water
• 1-1/2 teaspoons sugar
• 6 carrot, cut in 1-inch chunks
• 8 small onions, peeled
• 4 potatoes, pared and quartered
• 1 package (10 ounces) frozen green peas