Recipe for Hearty Irish Stew

2 cup diagonally sliced carrots
2 cup diagonally sliced parsnips
2 cup sliced onions
1.5 lbs small white potatoes,
each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp dried thyme
2 lbs boneless lamb stew meat
1 1/2 cup beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Preheat oven to 350° F. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme. Add broth and 4 cups water. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.

Transfer meat and vegetables to bowl; cover and keep warm. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven. Heat to boiling on top of range; boil 1 minute. Skim off fat. Return meat and vegetables to Dutch oven.

Enjoy with North Carolina's Own The Duck-Rabbit Milk Stout

Available at

Main Street Produce

100 East North Main Street

Littleton, North Carolina 27850

252-586-8468