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lamb stew... 1963 recipe

Cann_Privately avatar
Recipe by
Cyann Privately
@Cann_Privately
Unknown, FL

Celebrate St Patrick's Day with this recipe from my grandma for Irish Stew with simple ingredients and slow cooking that is the key to a succulent Irish Stew.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For lamb stew... 1963 recipe

  • 1/3 c
    flour
  • salt
  • 4 lb
    lamb neck, cut into cubes with bone in
  • 3 Tbsp
    crisco oil
  • 2 can
    2 1lbs. cans tomatoes
  • 1 tsp
    paprika
  • several dashes tabasco
  • 6
    carrots, peeled and quartered
  • 6 md
    white potatoes, peeled
  • 8 sm
    onions, peeled
  • 1/2 tsp
    pepper

How To Make lamb stew... 1963 recipe

  • 1
    In medium bowl combine flour, 1 tsp. salt, pepper: use to coat each piece of lamb well. In a Dutch oven heat crisco oil, sauce' lamb until well browned.
  • 2
    Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
  • 3
    Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
  • 4
    Now stir stew, add onions, cover and simmer another 30 minutes, or until meat and vegetables are fork tender. Skim fat off the surface. Save in a casserole; makes 6 servings.
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