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Irish Stew

From Athens Locally Grown

<p>A Saint Patrick&#8217;s Day classic that&#8217;s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It&#8217;s great tasting, but so simple to prepare that a beginner can do it.</p>
Source: a booklet put out by the Tabasco pepper sauce company, years ago. (Entered by Janice Matthews)
Serves: 4 to 6

2 lbs lamb: shoulder, chops, or breast
2 large potatoes for each person
2 medium onions for each person
1 or 2 medium carrots for each person
1 tsp. thyme
1 tsp. Tabasco pepper sauce
1 bay leaf
salt to taste
enough water or both to cover the stew (

Step by Step Instructions
  1. Peel the potatoes and carrots, and cut into very large chunks. Peel onion and cut into thick slices. Trim any extra fat off the lamb, and cut it into chunks.
  2. Lightly grease a dutch oven, and arrange the lamb in alternating layers with the potatoes, onions, and carrots. Add the seasonings, and just barely cover the stew with water or broth.
  3. Put on the lid, and either simmer on top of the stove or cook in a 325 degree oven until meat is tender (about 1 1/2 to 2 hours).
  4. Taste, and salt if necessary. Serve with crisp bread and a good salad.