Irish Stew

• 1-1/2 pounds lamb stew meat
• 2 teaspoons olive oil
• 4 cups water
• 2 cups sliced peeled potatoes
• 1 medium onion, sliced
• 1/2 cup sliced carrot
• 1 small turnip, peeled and chopped
• 1 teaspoon salt
• 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons fat-free milk
• 1/2 teaspoon browning sauce, optional
• 3 tablespoons minced fresh parsley

1. In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
3. In a small bowl, combine the flour, milk and, if desired, browning sauce until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.

lamb stew meat, olive oil, water, potatoes, onion, carrot, salt, thyme, pepper, flour, milk, browning sauce, fresh parsley

Taken from www.tasteofhome.com/recipes/irish-stew/ (may not work)