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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