Dinner Recipes

Dublin Irish Stew

Dinner

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

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