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Cooking with fresh ingredients:
Fry the bacon. Then brown the
lamb in hot oil in a large pot. Stir in parsley, thyme, salt,
pepper and 4 cups of beef broth. Simmer, covered, for as long as
you can wait, or until meat is tender. Add vegetables, cover and
continue simmering for about 20 minutes, or until
vegetables are done. Add more water if needed. Wisk instant
potatoes into stew; continue simmering for about 3 minutes.
Taste, and season with additional salt and pepper, if desired.
Serve in bowls with Irish soda bread or cornbread
Cooking with dehydrated ingredients:
During the day re-hydrate lamb and vegetables.
Put meat and vegetables in a 3 quart pot with 4 cups of water
and bring to boil. Oil is not needed, but it does add to the
calorie count. Add bullion powder, herbs, salt and pepper.
Cook until ready to eat (20-30 minutes).
Add more water if needed - may require a cup
or two depending on how much water is absorbed or evaporated.
Wisk instant potatoes into stew and add "Bacon
Bits"; continue simmering for about 3
minutes. Taste, and season with additional salt and pepper, if
desired. Serve in bowls with Irish soda bread or cornbread.
Bake bread in advance or at the same time as you make the stew
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