Recipe#12066

Title: Irish Lamb Stew 02

From: ruthdillon@aol.com (RuthDillon) 
 Newsgroups: rec.food.recipes 
 Subject: Irish Lamb Stew 
 Date: 16 Jan 1999 16:52:52 -0700 
 Message-ID: <19990112184600.01921.00011457@ng144.aol.com> 

1 boneless leg of lamb
 2 medium onions, chopped
 2 tbsp flour
 1 tsp salt
 1/4 tsp rosemary
 1 lb 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 lb frozen peas
 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.