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Irish Stew

2 lb Lamb, boneless; cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c Water
1 sm Bay leaf
2 md Carrots; pared & cut in 1/2" slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Quick-cooking tapioca; (opt)
10 oz Peas, frozen; OR 10 oz Mixed vegetables, frozen

Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10-12 hours. Add peas during last 1-2 hours of cooking.

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