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Irish Lamb Soup

1 1/2 ts Olive oil
1/2 Onion; coarsely chopped
3/4 lb Boneless lamb shoulder; cut into 3/4 inch cubes
3/4 c Beer
1/2 ts Seasoned pepper
1 3/4 c Beef stock
1/2 pk Brown gravy mix
1 1/2 c Potatoes; cubed
1 c Carrots; thinly sliced
1 c Green cabbage; shredded


Heat oil in a nonreactive saucepan over medium high heat. Sauté onion 4-5 minutes until golden. Add lamb and sauté 4-5 minutes, stirring, until browned. Add beer and pepper. Reduce heat to low, cover and simmer 30 minutes. Stir in stock and gravy mix. Add potatoes and carrots, cover and simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook 3 minutes, just until cabbage turns bright green.


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