Irish Stew

Preparation:   15 minutes

Cooking:   3 hours

Serves 4

1 tblspn plain flour

Salt and freshly ground black pepper

700 g lamb strips or steaks, diced

3 onions, sliced

1 carrot, diced

1 parsnip, diced

1 kg Ruby Lou potatoes, peeled and cubed

2 cups beef stock

1 tspn Worcestershire sauce

1 tblspn freshly chopped parsley

 

Place flour, salt and pepper in a plastic bag.  Add meat, close bag and shake until meat is covered with flour mixture.  Place in a pan along with onions, carrot and parsnip. Layer the potatoes on top. Pour in stock and sauce and bring to the boil. Simmer for 3 hours or until the meat is tender and the stew has thickened. Serve with a selection of steamed vegetables, sprinkled with parsley.