Irish Stew

• 2 lb. boneless lamb, pork or beef (1 to 1 1/2 lb.)
• 3 lb. potatoes, quartered
• 4 medium onions, sliced
• 1 stalk celery, sliced
• 2 Tbsp. flour
• dash of dried thyme
• salt and pepper to taste
• 2 Tbsp. parsley
• 2 c. water
• 6 carrots, quartered
• 2 parsnips, peeled and sliced
• 1 c. diced turnips (optional)
• 1 c. bouillon (if using beef)

1. Roll meat in flour; brown in hot oil or butter.
2. Place meat in stewpot; add liquid, onions, celery, thyme, parsley, salt and pepper to taste.
3. Slowly bring to a boil, then let simmer (covered) until meat is just about tender, approximately an hour for lamb, 1 1/2 to 2 hours for beef.
4. Skim fat from top.
5. Add carrots, potatoes, parsnips and turnips.
6. Simmer for additional 45 minutes to 1 hour (covered).
7. Remove lid occasionally to see if more liquid is needed.
8. Vegetables and meat should then be quite tender. Thicken liquid with extra flour if desired.
9. (If you can't find turnips, I substitute rutabaga).
10. This is a really great recipe.

boneless lamb, potatoes, onions, celery, flour, thyme, salt, parsley, water, carrots, parsnips, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171993 (may not work)