Unfortunately for Good Housekeeping, Conan Doesn't Have an Irish Stew Recipe

Ingredients

2 c. diagonally sliced carrots
2 c. diagonally sliced parsnips
2 c. sliced onions
1 1/2 lbs. small white potatoes, each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat
1 1/2 c. beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Directions

1. Preheat oven to 350° F.
2. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme.
3. Add broth and 4 cups water.
4. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.
5. Transfer meat and vegetables to bowl; cover and keep warm.
6. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven.
7. Heat to boiling on top of range; boil 1 minute.
8. Skim off fat. Return meat and vegetables to Dutch oven.

Serves 6.

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