IRISH LAMB STEW (OR BEEF)

Irish Lamb Stew (or Beef) image

Provided by Kelly Williams

Time 2h30m

Number Of Ingredients 14

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1 c burgundy or dry red wine (*can sub ocean spray cran-grape if desired)
1 tsp minced garlic
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
2 bay leaves
1/4 c dried thyme, crush with fingers when adding
3 lb lamb (can sub stewing beef) cut chunky bite-sized
1/4 c olive oil
2 can(s) beef broth or consommé
18-20 peeled sweet baby carrots (or 6 regular), sliced thickly
1 extra large onion, diced
4-6 medium yukon gold or red potatoes, cut large bite-sized
2 Tbsp cornstarch
2 Tbsp cold water

Steps:

1. Combine first 6 ingredients.Pour over meat in a shallow dish or into a ziploc baggie. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consommé and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes until tender. Remove bay leaves. Mix together cornstarch and cold water in a small glass and slowly pour in while stirring. Cook and stir 1-2 minutes longer until thickened. Add more salt and pepper to taste. Serve piping hot with toast points or warm Irish Soda Bread and butter, and a pint of green beer! Slainte!