Boneless Lamb Irish Stew Recipe
Ingredients
| 2 pounds boneless lamb, cut into 1-inch cubes | ||
| Carrots | 2 Medium, thinly sliced | |
| 2 potatoes (about 6 oz. ea.) peeled and cubed | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Onion envelope | 1 | |
| Bay Leaf | 1 | |
| Flour | 1/4 Cup (16 tbs) | |
Directions
In 4-quart casserole, arrange lamb, carrots and potatoes, forming three separate layers.
In small bowl combine 2 cups hot water, soup mix and bay leaf; stir together until well blended.
Pour mixture over potatoes.
Cover dish with casserole lid.
TO HEAT BY TIME Set Power Select at HIGH for 7 to 8 minutes and LOW for 70 to 75 minutes.
Stir twice.
TO HEAT BY INSTA-MATIC Heat on COOK 2.
After time appears in display window, stir twice.
Stir in flour blended with remaining 1/2 cup water.
Set Power Select at HIGH for 4 to 5 minutes or until stew is thickened.
In small bowl combine 2 cups hot water, soup mix and bay leaf; stir together until well blended.
Pour mixture over potatoes.
Cover dish with casserole lid.
TO HEAT BY TIME Set Power Select at HIGH for 7 to 8 minutes and LOW for 70 to 75 minutes.
Stir twice.
TO HEAT BY INSTA-MATIC Heat on COOK 2.
After time appears in display window, stir twice.
Stir in flour blended with remaining 1/2 cup water.
Set Power Select at HIGH for 4 to 5 minutes or until stew is thickened.
Chef
