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:
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