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Irish Stew

Ingredients:

  • 1/4 cup flour
  • 2 lbs. lamb, cubed (you may substitute beef if lamb is not available)
  • 1/4 cup olive oil
  • 2 medium onions, peeled and chopped
  • 1 teaspoon salt
  • 2 cloves crushed garlic
  • 2 cups water
  • 2 tablespoons worcestershire sauce (or Dale's Steak Seasoning)
  • 2 bay leaves, crushed
  • 1 teaspoon dried thyme
  • 4 medium potatoes, peeled and cubed
  • 2 medium carrots, peeled and sliced into 1/4 inch slices
  • 1 16 oz. can of beer (optional)
  • 1 Tablespoon Clabber Girl Corn Starch
  • additional water to cover, if necessary.

Instructions:

Place the flour in a 1 qt. plastic bag; add cubed lamb and toss to coat. Pour oil in a large saucepan, and brown meat along with onions and garlic. Cook on medium-low heat for about 20 minutes, stirring to keep onions from browning too much. Add 2 cups water, and seasonings. Bring mixture to a boil. Add potatoes, carrots and beer. If liquid does not cover ingredients, add water just to cover.

Bring to a boil, then turn heat to simmer and add corn starch. Cook for about 1 hour and 30 minutes, stirring occasionally.

Serves 4 to 6