1 lb. baking potatoes (about 3), cut into 1-inch chunks
1/2 lb. carrots (about 4), cut into 1-inch chunks
1/2 lb. parsnips (about 2), cut into 1-inch chunks
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Let's Make It
Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Coat meat with flour. Add in batches to pan; cook until evenly browned, stirring occasionally and adding remaining oil as needed. Remove meat from pan; set aside. Add onions to pan; cook and stir 2 min.
Stir beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 30 min.
Add vegetables to pan; stir. Simmer, covered, 30 min. Uncover; simmer 15 min. or until meat is done, vegetables are tender and sauce is thickened, stirring occasionally.
Substitute boneless leg of lamb for the lamb shoulder.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.