Irish Lamb Stew
|Boneless lamb shoulder||2 Pound, cut in 2-inch pieces|
|Cubed turnip||2 Cup (32 tbs) (Yellow Ones)|
|Onions||6 Small, peeled|
|Potatoes||3 Medium, peeled and halved|
1. Put lamb in a saucepan or Dutch oven with water, parsley, bay leaf, celery tops, salt and Ac'cent. Cover and simmer 1 1/2 hours or until lamb is tender.
2. Add turnips, onions and potatoes. Cover and cook until vegetables are tender.
3. Combine flour and water and stir until smooth. Stir into lamb mixture and cook, stirring constantly, until broth is thickened.