IRISH EYES ARE SMILIN' LAMB STEW

Irish Eyes are Smilin' Lamb Stew image

Provided by Kelly Williams

Time 2h30m

Number Of Ingredients 15

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1 cup burgundy or dry red wine
1 garlic clove, minced
2 bay leaves
1 tsp. salt or to taste
1/2 tsp. fresh cracked black pepper or to taste
1/2 tsp. dried thyme, crush between thumb and fingers when adding
3 lbs. lamb meat, or sub beef stewing meat such as chuck, blade or arm roast
1/4 cup olive oil
2 cans beef broth or consomme
1 (16 oz. / 1 lb.) bag baby carrots
1 large onion, diced or thin wedges seperated
6 red or yukon gold potatoes, unpeeled cut lg. bite-sized
1 rib celery, thinly sliced
2 Tbl. cornstarch
2 Tbl. cold water

Steps:

1. Cut up meat into large bite-sized pieces, trimming fat. Combine first 6 ingredients. Pour over meat in a shallow dish or place into ziploc baggie. Cover and refrigerate for at least 6-8 hours or overnight. Drain meat, reserving marinade. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours adding carrots during last 30 minutes. Add onions, potatoes and celery, and cover and cook another 30 minutes or until all vegetables and meat are tender. Remove bay leaves. (*Or leave one in there. The person that gets the bay leaf has to help clean up the kitchen!) In small glass, mix cornstarch and COLD water til smooth, slowly stir into pot. Stir pot to mix and simmer 5 minutes longer til slightly thickened. (Or you can skip this and leave the broth thin if preferred.) Serve with buttered toast points or any warm crusty bread or rolls for dunkin'. Don't forget your green beer! Slainte!
2. *If you don't prefer to cook with wine, a fantastic substitute is Ocean Spray Cranberry, Cran-Cherry or Cran-Grape juice.