Irish Stew

Preparation: 15 minutes

Cooking: 3 hours

Serves 4

1 tblspn plain flour

Salt and freshly ground black pepper

700 g lamb strips or steaks, diced

3 onions, sliced

1 carrot, diced

1 parsnip, diced

1 kg Ruby Lou potatoes, peeled and cubed

2 cups beef stock

1 tspn Worcestershire sauce

1 tblspn freshly chopped parsley

Place flour, salt and pepper in a plastic bag. Add meat, close bag and shake until meat is covered with flour mixture. Place in a pan along with onions, carrot and parsnip. Layer the potatoes on top. Pour in stock and sauce and bring to the boil. Simmer for 3 hours or until the meat is tender and the stew has thickened. Serve with a selection of steamed vegetables, sprinkled with parsley.