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Irish Lamb Stew

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Ingredients
  • 1 boneless leg of lamb
  • 2 medium onions, chopped
  • 2 tbsp flour
  • 1 tsp salt
  • 1/4 tsp rosemary
  • 1 pound potatoes, cut into pieces
  • 2 small rutabagas, cubed
  • 1 jar boiled onions
  • 3 Tbsp oil
  • 1 clove garlic, minced
  • 2 cups beef stock
  • black pepper to taste
  • 1 bay leaf
  • 6 carrots, sliced
  • 1 pound frozen peas
Instructions

Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.

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