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Tuesday, January 13, 1998

Idaho Potato Commission
Potatoes, carrots and steaks are layered in this Irish stew.

Warm up with a hearty Irish stew

'Tis chilly in Hawaii - perfect mid-January weather for stews and soups. So, sample a pot of Irish warmth, chock full of best-buy beef, spuds and onions.

At Foodland, potatoes are two 10-pound bags for $3.99 (20 cents a pound), sweet red onions 99 cents a pound, boneless chuck roast 2 pounds for $3.69 and crossrib roast 2 pounds for $3.99.

Safeway offers boneless crossrib roast or chuck steak for $1.99 a pound to Safeway Club members. Daiei features yellow onions for 48 cents a pound, choice boneless chuck steak for $1.88, and boneless stew beef for $2.38.

Irish stew

From the Idaho Potato Commission

4 medium potatoes, cubed
3 cups thinly sliced onions
2 cups carrots, cut in 1 inch lengths
12 sprigs fresh thyme (or 1-1/2 teaspoons dried thyme)
Salt and freshly ground pepper to taste
2 pounds boneless blade steaks (or 6 lamb shoulder chops)
12 ounces prepared beef broth
2 tablespoons flour
Fresh chopped parsley

In a 3-quart heavy pot, layer half of the potatoes, onions, carrots and thyme. Season with salt and pepper. Place meat on top and add remaining vegetables. Re-season. Add beef broth plus water to cover. Cover and cook 2-1/2 hours, until meat and potatoes are fork tender. Thicken with a flour-and-water paste. Discard thyme sprigs; correct seasoning. Garnish with parsley. Makes 6 servings.

Approximate nutritional analysis per serving: 472 calories, 17 grams total fat, 7 grams saturated fat, 112 milligrams cholesterol, 492 milligrams sodium.

Star-Bulletin staff

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