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Irish-Style Lamb Stew

Reviewed: Mar. 18, 2013
This stew is solid fare and so stupid-easy to make! I baked it the two hours and then for another 45 minutes because while the potatoes were cooked through the onions weren't wilted enough. Suggestions and modifications: I halved the potato and doubled the carrots, and added an extra stalk of celery (three for a doubled recipe). Even with those proportions it has plenty of potato. My only suggestion is not to go easy on the salt or pepper - perhaps because I used low-sodium broth but I needed a lot of both spices to make up for it - also a bit of extra parsley and some white pepper didn't hurt. Love that you just add each item as you chop it into the pan - no prep bowls needed!
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