Irish Lamb Stew Recipe
Ingredients
| 2 pounds boned shoulder of lamb, cut in 2-inch pieces | ||
| Water | 1 Quart | |
| Parsley sprigs | 2 | |
| Bay Leaf | 1 | |
| 2 celery tops | ||
| Salt | 2 Teaspoon | |
| 2 teaspoons Ac'cent | ||
| 2 cups cubed yellow turnips | ||
| Onions | 6 Small, peeled | |
| Potatoes | 3 Medium, halved | |
| Flour | 2 Tablespoon | |
| Water | 3 Tablespoon | |
Directions
1. Put lamb in a saucepan or Dutch oven with water, parsley, bay leaf, celery tops, salt and Ac'cent. Cover and simmer 1 1/2 hours or until lamb is tender.
2. Add turnips, onions and potatoes. Cover and cook until vegetables are tender.
3. Combine flour and water and stir until smooth. Stir into lamb mixture and cook, stirring constantly, until broth is thickened.
2. Add turnips, onions and potatoes. Cover and cook until vegetables are tender.
3. Combine flour and water and stir until smooth. Stir into lamb mixture and cook, stirring constantly, until broth is thickened.
Chef
