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Scottish Stew
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mhb from nj

Serves/Makes:serves 6

  • 1 lb (.5 kg) boneless lamb cut into cubes
  • 1 medium to large onion cut into thin wedges
  • 1 bay leaf
  • 1 tsp (5 ml) salt(optional)
  • 1/2 tsp (2 ml) ground black pepper
  • 2 c beef broth
  • 2 c water
  • 2 medium potatoes, cut into small cubes(2 cups)
  • 1 medium turnip,peeled and chopped(1 cup)
  • 1 9 oz (252 grm) package of frozen cut green beans
  • 3/4 tsp (4 ml) dried parsley
  • 1/4 tsp (1 ml) dried basil
  • 1/4 tsp (1 ml) dried oregano
  • In a large saucepan or dutch oven combine lamb,onion, bayleaf,salt..if using, pepper, beef broth and water.
  • Bring to a boil.
  • Reduce heat, cover and simmer for about an hour.
  • Add the rest of the ingredients.
  • Cover and simmer for about 30 minutes or until vegetables are tender.
  • Remove bay leaf before serving.
  • Adjust the seasonings and serve.
This recipe was adapted from BETTER HOMES and GARDENS....SOUPS & STEWS cook book.

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