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Irish Stew

1 lb. boneless beef chuck roast or boneless lamb, cut into 3/4ʺ pieces

4 C beef broth

2 medium onions, cut into wedges

¼ tsp. pepper

1 bay leaf

4 medium potatoes, peeled & quartered

6 medium carrots, thickly sliced

½ tsp. thyme, crushed

¼ tsp. dried basil, crushed

½ C cold water

¼ C flour

In a large saucepan, combine the beef or lamb, broth, onions, pepper & bay leaf. Bring to a boil and reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, dried thyme and basil. Bring to a boil and reduce heat. Cover and simmer for 30 – 35 minutes or until vegetables are tender. Remove bay leaf. Stir together the cold water and flour and stir into the stew. Cook and stir for 1 minute. Season to taste with salt & pepper.




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