Irish Stew

• 1/2 c. parsley
• 4 toes garlic
• 1 c. oil
• 1 1/2 lb. boneless stew meat
• 1 1/2 lb. bone-in stew meat
• 2 large onions, chopped
• 1 bell pepper, chopped
• 1 c. celery, chopped
• 2 bay leaves, broken
• 1 tsp. thyme
• 1 tsp. basil
• 3 Tbsp. flour
• 1 1/2 qt. water
• 1 small bag frozen butter beans
• 2 large carrots, sliced
• 2 turnips, cut in 1-inch sq.
• Kitchen Bouquet
• 3 potatoes, quartered

1. In a large heavy skillet, place meat in oil.
2. Brown; add onions, bell pepper and celery.
3. Fry until clear.
4. Add flour and brown (for your roux).
5. Add bay leaves, thyme and basil.
6. Add water and Kitchen Bouquet to color.
7. When meat is getting tender, put in frozen butter beans, carrots and turnips and cook for 15 minutes, then add potatoes, parsley and garlic.
8. If too thick, add more water and cook until tender.
9. Serve over rice.

parsley, garlic, oil, boneless stew meat, meat, onions, bell pepper, celery, bay leaves, thyme, basil, flour, water, butter, carrots, kitchen, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702442 (may not work)