Irish Stew II

Irish stew lends itself to many variations. Cooking according to taste is always the best way.

• 2 pounds lamb stew meat in 1 inch cubes
• 3 tablespoons vegetable oil
• 4 cups beef stock
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

METHOD

Heat oil in a large pot or dutch oven until hot, but not smoking. Over medium heat, brown lamb on all sides. Do this in two or three batches to maintain heat. When brown, lower heat to low.

Pour in stock. Stir in rosemary, parsley and pepper. Bring to a boil. When boiling, reduce heat, cover and simmer 1 hour.

Add potatoes, carrots, celery, and onion into the pot. Cover and simmer 1 hour more.

Dissolve cornstarch in 2 teaspoons cold water and stir into stew to thicken. If the stew is the consistency you like before adding cornstarch, omit this step.

Serves: 8 - 10

Contributor: Junior Trimmer

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