Classic Irish Stew

source	CreativeIrishGifts
categories	main dish, stew
yield	Serves 6-8
prep time	30 mins
total time	3 hrs

INGREDIENTS

2 Tbsp vegetable or olive oil

1 lb lamb cutlets (may substitute stew beef, if desired)

3 garlic cloves, minced

4 Med-sized onions, cut into thin wedges

4 carrots, peeled and cut into rounds

8 Small russet potatoes, peeled and quartered

2 sprigs of thyme

6 to 7 cup beef broth (may use more or less depending on desired consistency)

salt and pepper, to taste

INSTRUCTIONS

1. In a large Dutch oven or heavy-bottomed pot, warm the oil over medium heat. Cut the lamb into bite-sized chunks and brown in the pan. Remove and set aside.

2. In the same pan with the remaining oil, sautee the garlic for one-two minutes. Combine the cooked lamb and the remaining ingredients with the garlic in the pot. Bring to a boil, and then allow to simmer for 2-3 hours or until all the vegetables are tender. Serve warm. Can be made in advance and reheated.

NOTES

Some recipes substitute one cup of Guinness or one cup of red wine for the beef broth.

NUTRITION