Boneless Lamb Irish Stew
|Boneless lamb||2 Pound, cut into 1-inch cubes|
|Carrots||2 Medium, thinly sliced|
|Potatoes||12 Ounce, peeled and cubed (2 Pieces, About 6 Ounce Each)|
|Water||2 1⁄2 Cup (40 tbs)|
|Onion mushroom soup mix||1 Ounce (1 Envelope)|
|Flour||1⁄4 Cup (4 tbs)|
In 4-quart casserole, arrange lamb, carrots and potatoes, forming three separate layers.
In small bowl combine 2 cups hot water, soup mix and bay leaf; stir together until well blended.
Pour mixture over potatoes.
Cover dish with casserole lid.
TO HEAT BY TIME Set Power Select at HIGH for 7 to 8 minutes and LOW for 70 to 75 minutes.
TO HEAT BY INSTA-MATIC Heat on COOK 2.
After time appears in display window, stir twice.
Stir in flour blended with remaining 1/2 cup water.
Set Power Select at HIGH for 4 to 5 minutes or until stew is thickened.