Recipe of the Week: Irish Lamb Stew, by C.L.

Ingredients:

• 1 1/2 lbs lamb, cut into 2-inch cubes
• 1 tbs shortening
• 2 medium onions, chopped
• 4 cups beef broth
• 3 medium potatoes, peeled and thinly sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 1/4 tsp marjoram leaves, crushed
• 1/8 tsp thyme leaves, crushed
• 1 (10 oz) package frozen peas, partially thawed
• 6 tbs flour

Directions:

1. In a large skillet or slow-cooking pot with a browning unit, brown meat in shortening.
2. Combine browned meat in a slow-cooking pot with remaining ingredients except peas and flour.
3. Cover and cook on low for 8 to 10 hours or until meat and potatoes are done.
4. Add the peas to the pot.
5. Dissolve flour in 1/2 cup of cold water.
6. Turn the control to high, cover and cook on high 15 to 20 minutes.

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