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Irish Stew with Shamrock Biscuits

Prep Time: 30 min
 Cook Time: 3 hrs
Makes: 6 servings

Ingredients:

STEW
•2 pounds boneless lamb, stew meat
•2 pounds (2 large) potatoes, peeled and thinly sliced
•3 large carrots, peeled and cut into strips
•1 large onion, thinly sliced
•2 cups hot water
•1 teaspoon chicken-flavored bouillon granules
•3/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 tablespoons chopped fresh parsley
•1 bay leaf
•1 teaspoon fresh thyme
•
SHAMROCK BISCUITS
•2 cups White Lily® Enriched Bleached Self-Rising Flour
•1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
•3/4 cup milk

Instructions:

1.HEAT oven to 325°F.
2.TRIM fat from lamb; cut into 1-inch cubes. Arrange all stew ingredients in 3-quart casserole with lid.
3.COVER; bake 2 to 3 hours or until meat and vegetables are tender. Remove stew from oven.
4.INCREASE oven heat to 450°F.
5.PLACE flour in medium bowl. Cut in shortening using pastry blender or 2 knives until mixture is the size of peas. Add milk gradually, tossing with fork, just until blended. Turn onto lightly floured surface.
6.FLATTEN dough; knead by folding in half 3 to 5 times. Roll dough to 1/2-inch thick. Cut using lightly floured shamrock-shaped cookie cutter. Arrange biscuits over stew.
7.BAKE uncovered 15 to 18 minutes or until biscuits are golden brown.

Nutritional Information Per Serving:

Serving Size (1/6 of recipe), Calories 780 (Calories from Fat 370), Total Fat 42g (Saturated Fat 17g, Trans Fat 0g), Cholesterol 110mg, Sodium 950mg, Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 6g), Protein 34g; Percent Daily Value*: Vitamin A 120%, Vitamin C 30%, Calcium 15%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.