IRISH STEW

Ingredients

• 3 lb (1.5 kg) boneless lamb, cubed or boneless beef chuck steak, cubed
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp canola oil
• 1/2 cup stout or dry red wine
• 8 cups chicken broth or water
• 4 cups cubed peeled yellow potatoes (½ inch)
• 2 cups chopped onions
• 1 cup cubed carrots (½ inch)
• 1 cup cubed parsnips or turnips (½ inch)
• 5 cloves garlic, finely chopped
• 3 sprigs fresh thyme*
• 2 sprigs fresh rosemary*
• 2 bay leaves*
• 1/3 cup all-purpose flour
• 1/3 cup salted butter, softened
• 1 1/2 cups frozen green peas

Directions

1. Sprinkle lamb with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat. Add lamb and cook, stirring, for 5 minutes. Reduce heat to medium.
3. Add stout and cook, scraping to loosen browned bits. Cook, stirring, until liquid is reduced by half, about 8 – 10 minutes.
4. Add broth, potatoes, onions, carrots, parsnips, garlic, thyme, rosemary and bay leaves; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 – 25 minutes.
5. Meanwhile, knead flour into butter to form a paste; set aside.
6. Remove and discard thyme, rosemary and bay leaves from lamb mixture. Add butter paste and cook, stirring, to dissolve. Bring to a boil.
7. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes.
8. Stir in peas and cook, uncovered, stirring occasionally, for 2 minutes. Serve immediately.