Irish Lamb Stew with Red Potato

Name: Irish Lamb Stew with Red Potato
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Irish
Ingredients: vegetable oil; lamb; onions; chicken broth, low salt; thyme; bay leaves; red skinned potatoes; onions; irish ale; salt; cornstarch; parsley leaves; bread, italian

Submitted by Zimmerdude

Irish Lamb Stew recipe

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

TABLESPOON VEGETABLE OIL

POUND LAMB
lean, boneless, cut into 1 1/2" squares 1/2" thick (or boneless chuck)

MEDIUM ONIONS
chopped

CUPS CHICKEN BROTH, LOW SALT

TEASPOON THYME
crumbled *

BAY LEAVES *

WHOLE RED SKINNED POTATOES *

OUNCES ONIONS
peeled

CUP IRISH ALE
or beer *

TEASPOON SALT

TABLESPOONS CORNSTARCH

PARSLEY LEAVES
chopped *

SLICES BREAD, ITALIAN
optional *

Directions

In a large heavy saucepan, heat ½ of the oil.

Add ½ of the lamb or beef and cook until well browned on one side, 5 to 7 min. Stir and cook 1 minute longer; remove meat and set aside.

Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8 to 10 min. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.

To thicken stew, add cornstarch to ¼ cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened.

Garnish with parsley; serve with bread.