Irish Lamb Stew with Vegetables

Serves 6

3 to 4 lbs leg of lamb, cut into 1" cube

3 tablespoons butter

2 cups water

1 cup chicken broth

Salt to taste

Freshly ground pepper

2 cloves garlic, minced

4 medium potatoes, quartered

4 medium carrots, cut into 2" sticks

8 small white onions, peeled

One (16 ounce) package frozen peas

8 ounces fresh mushrooms, sliced

1 cup whole milk

1/3 cup flour

Over medium heat, brown lamb in butter and oil in a large pot. Add water, broth, salt, and garlic, cover and simmer for at least an hour.

Add potatoes, carrots, and onion and simmer, covered, until vegetables are tender, about 15 to 20 minutes.

Add peas and simmer for 5 minutes. Make a smooth mixture of milk and flour. Slowly add to simmering stew and simmer until thickened.