Lamb Stew

Ingredients:
1 pound boneless lamb, ¾" cubes, most fat removed
3 Tbsp flour
2 Tbsp oil
2 Tbsp Minced Garlic
1 Medium Onion Chopped in ½" pieces
1 envl McCormick Onion Gravy Mix
¾ tsp salt
¼ tsp pepper
2 cups cold water
1 can Bud Light
4 medium potatoes, ½" cubes
1½ cups green beans

Preparation:
Oil heavy skillet or Dutch Oven heat Oil & Garlic. Brown Garlic slightly. Add Onions and cook until nearly translucent. Toss lamb cubes with flour; add to oil and garlic. Brown thouroughly. Drain off excess fat. In a separate bowl, combine gravy mix, salt, pepper and cold water; whisk until smooth. Add mixture to meat. Cook, stirring occasionally, until mixture thickens and bubbles. Cover and simmer for 20 minutes. Add sliced potatoes and beans. Add sufficient beer to cover everything, return to boil, reduce heat, cover, and simmer for an hour or until potatoes are tender. Serves about 4.

Notes:
First time out with this on 26-Apr-2011. We'll be eating it on 27-Apr-2001. The green beans were from a can. Tried adding about ¼ cup of asparagus "heels" (the ends that are usually too tough to eat). We'll see.

29-Apr-2011:
Really good Lamb Stew. Thinking there won't be many changes to this recipe.