Irish Lamb Stew
|Lamb||1 1⁄2 Pound, cut into 2-inch cubes|
|Onions||2 Medium, chopped|
|Beef broth||4 Cup (64 tbs)|
|Potatoes||3 Medium, peeled and thinly sliced|
|Celery seed||1⁄4 Teaspoon|
|Marjoram leaves||1⁄4 Teaspoon, crushed|
|Thyme leaves||1⁄8 Teaspoon, crushed|
|Frozen peas||10 Ounce, partially thawed (1 Package)|
In large skillet or slow-cooking pot with browning unit, brown meat in shortening.
Combine browned meat in slow-cooking pot with remaining ingredients except peas and flour.
Cover and cook on low for 8 to 10 hours or until meat and potatoes are done.
Add peas; then flour dissolved in 1/2 cup cold water.
Turn control to high; cover and cook on high 15 to 20 minutes.
Makes 5 to 6 servings.