Irish Stew

1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Olive oil
1 Tbsp light brown sugar
2 cups stock
4 bay leaves
1 1/2 tsp. basil

Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes in olive oil, and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. Add salt, pepper, bay leaves, basil, and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 to 1/2 hours.

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