Serves 4
Ingredients:
- 1 lb. lamb stew meat, cut into 1" cubes
- 1/4 lb. bacon, cut into 1" cubes
- 1/2 lb. celery, cut in 1" lengths
- 1 1/2 lb. russet potatoes, sliced 1/4" thick
- 3/4 lb. 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
Instructions:
- In a medium soup pot, cook the bacon until crisp and remove from pan leaving the fat.
- Sauté 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
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