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Irish Stew

Categories: Main Dishes

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This Irish Stew features lamb and a variety of vegetables. You could also add cabbage, turnips, parsnip or kale to help make it more colorful and tasty.


  • 1/4 c. flour
  • 2 lbs. lamb cubed (you may substitute beef)
  • 1/4 c. olive oil
  • 2 medium onions peeled and chopped
  • 1 tsp. salt
  • 2 garlic cloves crushed
  • 2 c. water or beef stock
  • 2 Tbsp. Worcestershire sauce
  • 2 bay leaves
  • 1 tsp. thyme
  • 4 medium potatoes peeled and cubed
  • 2 medium carrots peeled and diced
  • 16 oz. beer or beef stock
  • 1 Tbsp. Clabber Girl Cornstarch
  • water to cover, if neccesary


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. Remove the bay leaves before serving.

Serves 4 to 6