Ugh, lamb again, which I really wasn’t fond of when I did eat meat and this seems so bland and seems so winter-ish. Am I missing something here?

Irish Stew

1½ lb. lamb shoulder cut in pieces for stew
Flour
3 tablespoons butter or bacon fat
Water
2 teaspoons salt
Dash pepper
5 medium potatoes, pared and cut into 1½-inch dice
5 carrots, scraped and diced
1 small onion sliced

Wipe meat with damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in whiche the butter or fat has been heated. Add 1 cup water, cover and simmer 45 minutes; then add salt, pepper, potatoes, carrots and onion, and 1½ cups more boiling water. Continue simmering until both lamb and vegetables are tender, about 30 minutes. Serve piping hot. If desired, a little chopped parsley may be added just before serving. 5 servings. Modern Family Cookbook