Hearty irish lamb stew

4 To 6

Ingredients

QuantityIngredient
3poundsLean lamb meat; (from the neck or shoulder) trimmed of all fat
6mediumsSized Irish potatoes; peeled and cut into 1/4 inch slices.
4mediumsOnions; peeled and cut into 1/4 inches slices
1Bay leaf
½teaspoonDry thyme; or 1 teaspoon chopped fresh thyme
4cupsWater or stock; ( chicken or beef)
2tablespoonsOil
2tablespoonsFlour
2Cloves garlic; finely chopped
1cupDiced carrots
1cupDry white wine; optional
Salt & freshly ground black pepper to taste

Directions

1.In a heavy pot or Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot.

2.In hot pot add onions, garlic, and thyme. Saut‚ until onions are soft.

3.Return browned meat to the pot, adding potatoes, bay leaf, wine and stock. Bring to a boil, reduce the heat to the lowest possible point, cover tightly and simmer for 1½ hours, or until meat is fork tender. Correct seasoning with salt and fresh ground black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Don't keep opening the pot.

Check and stir the stew every 35 minutes or so to make sure there is enough liquid. Add water or stock as needed.

Serve: On a cold night with freshly made Irish Soda Bread Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998