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Irish Stew

Enjoy this recipe from The Electric Kitchen.

Irish Stew


Irish Stew

  • 2 pounds boneless lamb shoulder cut in 1 1/2-inch cubes
  • 1 teaspoon salt
  • 3 cups boiling water
  • 3 large potatoes, pared and quartered
  • 3 large carrots, pared and cut in 1/2-inch slices
  • 2 large onions, quartered
  • 1/4 cup flour
  • 1/4 cup water
  • 2 tablespoons chopped parsley


In a large saucepan, combine lamb, salt and 3 cups water; bring to a boil. Cover and let simmer for 1 hour. Add potatoes, carrots and onions; bring to a boil, cover and simmer for 20 minutes, or until vegetables and lamb are tender. In a small bowl, combine flour and water; mix to form a smooth paste. Stir flour mixture into stew. Add parsley. Bring to a boil, stirring until stew is thickened. Makes 6 servings.


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