Irish Stew

Irish Stew

3 leeks
8 medium-sized peeled potatoes, sliced
4 lb lean boneless lamb neck or shoulder, trimmed of fat and cut into cubes
1/4 cup chicken soup base
1-1/2 tsp thyme
1 tsp black pepper, to taste
2 cups cold water

Trim root and leaf end of leeks.  Split down the center and wash thoroughly
to remove dirt that may be trapped between leaf layers.  Cut into slices
crosswise.  Place half the potatoes in bottom of a heavy 5- to 6-quart Dutch
oven or oven-proof kettle.  Cover with half of leeks and all of lamb.
Sprinkle with half of soup base, half of thyme and half of pepper.  Arrange
remaining potatoes and leeks on top; sprinkle with remaining soup base,
thyme and pepper.  Pour water over top.  Place on stovetop burner over high
heat.  Bring stew to a boil; remove from heat and cover.  Place in a
350-degree oven and bake for 1-1/2 hours.  Makes 8 servings.

Again, enjoy the day, and Erin Go Bragh!

--
Tom & Kathy Harris
Independent Watkins Associates
www.watkinsonline.com/harris
harris@watkinsonline.com

Source:

rec.food.cooking, rec.food.recipes