This old- fashioned favorite can be made with lamb, which is making it a more traditional Irish stew recipe, or with beef. Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for a satisfying meal.
3 pounds lean lamb or beef stew meat, well trimmed and cut into 2-inch cubes
Season the meat with salt and pepper. Heat the oil in a large, heavy pan over medium-high heat. Add the meat in batches, and brown the pieces on all sides. Transfer the browned meat to a platter and cover it loosely with aluminum foil.
Add the onion and cook until it is softened and lightly browned, stirring frequently. Add the garlic and cook for 30 seconds. Return the meat to the pan, and sprinkle the flour evenly over the meat, turning to cook until it is golden brown.