Ron Wilson

Ron Wilson

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Rita is ready for St. Patrick's Day

I’m always happy to share listeners’ good recipes. Here’s a last minute recipe for St. Patrick’s Day from Marie, who listens regularly. She said it’s not hard to put together, and is really delish.



1/3 cup plus 1 tablespoon all-purpose flour, divided

1-1/2 pounds lamb stew meat or beef stew meat or chuck roast, cut into 1-inch cubes

Olive oil

3 onions, chopped

1 tablespoon garlic, minced

4 cups beef broth

2 medium potatoes, peeled and cubed

4 carrots, cut up

10 oz. box frozen peas

1 teaspoon dried thyme

Worcestershire sauce to taste

2 tablespoons water

Salt and pepper to taste


Place 1/3 cup flour in a large baggie. Add meat, a few pieces at a time, and shake to coat.Brown lamb in batches in oil. Remove and set aside.

In the same pan, saute onions in oil until tender but not brown. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender

Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.

Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew to thicken.

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