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DUBLIN IRISH STEW
Serves : 4INGREDIENTS
- 1 lamb stew meat cut into 1 cubes
- 1/4 bacon cut into 1 cubes
- 1/2 celery cut in 1 lengths
- 1 1/2 lb russet potatoes sliced 1/4 thick
- 3/4 onions diced 1 cubes
- 1/2 tbsp parsley chopped
- 1/2 tbsp thyme chopped
- 6oz Guinnes Stout Dark
- 1 cup beef broth
- 2 tbsp cornstarch
- 1/4 cup cold water
- salt and pepper to taste
DIRECTIONS
In a medium soup pot, cook the bacon until crisp and remove from pan leaving the fat.
Saut� the lamb and onions in the bacon fat until browned nicely.
Drain off the fat.
Add the remaining ingredients and simmer for 1 1/2 to 2 hours or until the potatoes and carrots are tender.
Mix together the cold water and cornstarch and stir in to the hot simmering stew to thicken.
Adjust seasonings and serve