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Lamb and Parsnip Stew

by in Oct 1997
Lamb and Parsnip Stew
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Yield: Makes 4 servings.

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  • 2 pounds cubed lamb
  • 2 medium onions, quartered
  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 2 large carrots, scraped and sliced
  • 8 small parsnips, scraped and sliced
  • 1 bay leaf


Brown lamb in a large stewpot, then add onions and saute. Add remaining ingredients, bring to a boil, and simmer for up to 2 hours. Remove bay leaf before serving. Juices can be thickened with flour or mashed potato to make gravy, if desired.

Updated Wednesday, February 9th, 2005

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