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Irish Lamb Stew

Serve this hearty stew up with Irish tea and soda bread.

  • 2 1/2 pounds boneless lamb, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 turnips, cut in 1/2-inch cubes
  • 4 carrots, sliced 1/2-inch thick
  • 2 medium onions, sliced
  • 4 potatoes, quartered
  • 2 tablespoons flour
  • 2 tablespoons chopped parsley
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Brown the meat in vegetable oil in a skillet, then transfer it with the rest of the ingredients – except for the flour and parsley – to a crock pot. Add two cups of water and cook on low for 8-10 hours. Turn the crockpot on high and stir in a combination of the flour and ¼ cup water until slightly thickened. Add the parsley and stir well.

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