Title: Traditional Irish Stew
Categories: Cooking liv, Import
Yield: 1 Servings

3 lb Boneless lamb shoulder,
-trimmed and cut into 1-inch
-pieces
1 1/2 tb Minced fresh parsley leaves
1 ts Dried thyme, crumbled
6 c Chicken broth
3 lb Boiling potatoes, peeled and
-quartered
1 lg Onion, finely chopped
1 lb Carrots, peeled and cut into
-1/2-inch pieces
6 Stalks celery, trimmed and
-ribs cut into 1/2-inch
-pieces
6 tb All-purpose flour
1/4 c Vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings
NOTES : (Recipes adapted from Gourmet Magazine)

Posted to MC-Recipe Digest V1 #369, by Angele Freeman
on Sun, 12 Jan 1997.