Make-Easy Irish Stew Recipe
Ingredients
3 pounds lean shoulder of lamb cut for stew
2 teaspoons salt
2 bay leaves
4 cups water
2 packages (8 ounces each) frozen onions in cream sauce
1 bag (1 1/2 pounds) frozen whole boiled potatoes
3 tablespoons chopped parsley
Directions
Combine lamb, salt, bay leaves and water in a kettle or Dutch oven; cover.
Heat to boiling, then simmer 1 hour, or until meat almost falls off bones.
Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
Let fat rise to top of broth and skim off; remove bay leaves.
Return lamb to broth; add onions and potatoes; cover.
Heat to boiling, then simmer 45 minutes, or until vegetables are tender.
Sprinkle with chopped parsley.
Serve in soup plates or shallow bowls.
Heat to boiling, then simmer 1 hour, or until meat almost falls off bones.
Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
Let fat rise to top of broth and skim off; remove bay leaves.
Return lamb to broth; add onions and potatoes; cover.
Heat to boiling, then simmer 45 minutes, or until vegetables are tender.
Sprinkle with chopped parsley.
Serve in soup plates or shallow bowls.
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