IRISH LAMB STEW

1 boneless leg of lamb, cut into cubes
3 tbsp oil
2 medium onions, chopped
1 clove of garlic, minced
2 tbsp flour
2 cups beef stock
1 tsp salt
black pepper (to taste)
1/4 tsp rosemary
1 bay leaf
1 lb potatoes, cut into pieces
6 carrots sliced
2 small turnips or rutabagas, cubed
1 lb frozen peas
1 jar boiled onions

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 and 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.

Makes 6 servings
Source: Unknown

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