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This recipe for IRISH STEW, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Sunday, November 4, 2007


2 lbs. Stew meat, Lamb or wild game.
2 c. hot water
1 clove garlic
1 or 2 bay leaves
1 tsp. sugar
3 cloves, whole
6 carrots, pared & quartered
4 potatoes, pared & quartered
3 tbsp. flour
2 tbsp. shortening
1 tsp. Worcestershire sauce
1 med. onion, sliced
1 tbsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1/3 c. water (cold)

In deep pot, thoroughly brown meat in shortening, turning often. Add water, seasonings, onion, Worcestershire sauce, and garlic. Cover and simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves, clove and garlic. Add vegetables. Cover and cook for 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup cold water into flour, then stir flour mixture slowly into hot stew. Cook and stir until bubbly. Cook and stir 3 minutes longer




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