PATRICK'S IRISH LAMB STEW

1 tablespoon olive oil
1 medium onion, coarsely chopped
1 1/2 pounds fresh lean American lamb boneless shoulder, cut into 3/4-inch cubes
1 bottle (12 ounces) beer (or 3/4 cup water)
1 teaspoon seasoned pepper
2 cans (14 1/2 ounces each) beef broth
1 package (.93 ounce) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
1/3 cup chopped fresh parsley (optional, for garnish)

In 3-quart saucepan with cover, heat oil. Add onion, and saute until brown, stirring occasionally.

Add lamb, and sauté, stirring until browned.

Stir in beer and pepper. Cover, and simmer 30 minutes.

Mix in broth and gravy mix. Add potatoes and carrots. Cover, and simmer 15 to 20 minutes or until vegetables are tender.

Stir in cabbage, and cook just until cabbage turns bright green.

Garnish with chopped parsley, if desired.

Makes 8 servings
From: Recipelink.com
Source: American Lamb Council