Irish Lamb Stew with Red Potato

1. 1

   In a large heavy saucepan, heat 1/2 of the oil.

2. 2

   Add 1/2 of the lamb or beef and cook until well browned on one side, 5 to 7 min.

3. 3

   Stir and cook 1 minute longer; remove meat and set aside.

4. 4

   Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8 to 10 min.

5. 5

   Return the first batch of meat to the pan.

6. 6

   Add broth and bring to a boil over medium heat.

7. 7

   Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

8. 8

   Add potatoes, onions, ale and salt.

9. 9

   Cover and simmer until potatoes are tender, 30 to 40 minutes.

10. 10

    To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth.

11. 11

    Add to simmering stew; stir gently until thickened.

12. 12

    Garnish with parsley; serve with bread.

No additional tips available.