Irish Stew

[mos]

Irish Stew
1 tbs vegetable oil
1-1/2 lb lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 tsp dried thyme, crumbled
1 bay leaf
6 whole new red potatoes
15 oz small onions, peeled
1 cup Irish ale or beer
1 tsp salt
2 tbs cornstarch
Chopped parsley
6 slices Italian bread, optional
In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer. Remove meat and set aside.
Add the remaining oil, the lamb (or beef), and the chopped onion to the pan and cook until browned, about 8 to 10 minutes. Return the first batch of meat to the pan.
Add broth and bring to a boil over medium heat. Add thyme and bay leaf. Lower heat to low, and simmer for 1 hour.
Add potatoes, onions, ale, and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl. Stir until smooth. Add to simmering stew. Stir gently until thickened. Garnish with parsley. Serve Irish stew with bread, if desired. Yield: 6 servings

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