Traditional Irish dish, healthy, tasty and simple.

Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.

In a Dutch oven, brown lamb in batches in 2 tbsp oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic and cook for another 1 min.

Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat, cover and simmer for 1 h or until meat is tender.

Add potatoes and carrots, cover and cook for 20 min. Stir in peas: cook 5-10 min longer or until vegetables are done.

Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth and stir into stew. Bring to a boil, cook and stir for 2 min or until thickened.