Name: Traditional Irish Stew
Ingredients: 3 lb Boneless lamb shoulder, trimmed and cut into 1-inch pieces; 1 1/2 tb Minced fresh parsley leaves; 1 ts Dried thyme, crumbled; 6 c Chicken broth; 3 lb Boiling potatoes, peeled and quartered; 1 lg Onion, finely chopped; 1 lb Carrots, peeled and cut into 1/2-inch pieces; 6 Stalks celery, trimmed and ribs cut into 1/2-inch pieces; 6 tb All-purpose flour; 1/4 c Vegetable oil

The Scriptures teach…that persons have two constituent parts that exist in one unique whole; these constituent parts are called the “body” and “spirit” or the “inner person” and the “outer person.” The two elements may be distinguished but cannot ultimately be separated. Both are an essential aspect of a human being. Christians, therefore, should never discount either the spirit or the body. We do not counsel people to overcome their physical distress with some sort of “mind over matter” willpower. Instead, in harmony with Scripture, we take the body seriously. Scripture affirms that people need food (James 2:15-16), water (Rom. 12:20), and sleep (Eccl. 5:12). Paul affirmed the use of medicinal substances for the body (1 Tim. 5:23).

Heath Lambert

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Irish	Cooking liv, Import	1	Servings

INGREDIENTS

3	lb	Boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2	tb	Minced fresh parsley leaves
1	ts	Dried thyme, crumbled
6	c	Chicken broth
3	lb	Boiling potatoes, peeled and quartered
1	lg	Onion, finely chopped
1	lb	Carrots, peeled and cut into 1/2-inch pieces
6		Stalks celery, trimmed and ribs cut into 1/2-inch pieces
6	tb	All-purpose flour
1/4	c	Vegetable oil

INSTRUCTIONS

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.
Yield: 8 to 10 servings
NOTES : (Recipes adapted from Gourmet Magazine)
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.

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