Irish Lamb with Vegetable Stew

Lamb and winter vegetables always make a hearty and healthy stew.

Ingredients:

2 Tbsp. vegetable oil
1 to 1-1/2 lbs. lamb for stewing, cubed
2 cups beef broth
1 cup water
1 cup dry red wine
2-3 garlic cloves, minced
1 Tbsp. fresh thyme, chopped
1 Tbsp. parsley, chopped
1/2 tsp. black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
2 parsnips, peeled and sliced
2 potatoes or 1 regular potato and 1 sweet potato, chopped
2 celery ribs, sliced
1 large onion, chopped
2 Tbsp. all-purpose flour/corn starch

Preparation:

1. Heat oil in a large saucepan, and brown the lamb meat on all sides.
2. Drain fat and stir in the beef broth and red wine.
3. Season with garlic, thyme, parsley, pepper and bay leaf.
4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
5. Add in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
6. In a small bowl, blend flour/corn starch with water.
7. Gradually stir in 1/2 cup of the hot broth.
8. Blend mixture into the stew in the saucepan.
9. Remember to remove the bay leaf then continue to cook, stirring until thickened.
Serves: 6