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Irish Stew with Shamrock Biscuits




Source of Recipe


Elaine


List of Ingredients




Irish Stew with Shamrock Biscuits

2 pounds boneless lamb (stew meat)*
3 potatoes (about 2 pounds), peeled and thinly sliced
3 carrots, peeled and cut into strips
1 large onion, thinly sliced
2 cups hot water
1 teaspoon chicken-flavored boullion granules
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1 bay leaf
1/2 teaspoon thyme
2 cups White Lily Self-Rising Flour
1/4 cup shortening
2/3 to 3/4 cup milk



Recipe



Instructions:
Trim fat from lamb and cut into 1-inch cubes. Arrange all ingredients except biscuits in 3 quart casserole. Cover and bake at 325 degrees for 2 to 3 hours or until meat and vegetables are tender. Remove stew from oven and preheat oven to 450 degrees while preparing biscuits.
To prepare shamrock biscuits, place flour in mixing bowl and add shortening. With pastry blender or blending fork, cut shortening into flour until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves side of bowl. Knead gently on lightly floured surface 10 to 12 strokes. Roll dough about 1/2-inch thick. Cut without twisting, using shamrock-shaped 2 1/2 cookie cutter. Arrange biscuits over top of stew. Bake, uncovered, 15 to 18 minutes or until golden brown.
Makes 6 to 8 servings.
*If desired, beef or pork may be substituted for lamb.