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Irish Stew


      1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
      12 fl. ounces beer, or water
      2 14 oz. cans broth
      3 cups cubed potatoes
      2 cups thinly sliced carrots
      1 tablespoon olive oil
      1 onion, coarsely chopped
      1 teaspoon pepper
      1 envelope brown gravy mix
      parsley, chopped, for garnish


    In 3-quart pan with cover, heat oil. Add onion and sauté until brown; stirring  occasionally. Add lamb and sauté, stirring until browned. Stir in beer or water, and  pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and  carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.Garnish with  chopped parsley if desired.

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