Even if you aren't Irish, your eyes will definately be smilin' when you sit down to this traditional Irish Lamb Stew! Don't care for lamb? Well, you can just sub beef if you prefer! I love to make this stew and serve it "pub-style" with buttered toast points or crusty warm bread for dunkin', and of course, a nice cold green beer to wash it all down! Slainte! ("Cheers!" or "To your health!" in Irish. A popular toast in Ireland.) Hope you enjoy my stew!
Photo by me.
1Cut up meat into large bite-sized pieces, trimming fat. Combine first 6 ingredients. Pour over meat in a shallow dish or place into ziploc baggie. Cover and refrigerate for at least 6-8 hours or overnight. Drain meat, reserving marinade. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours adding carrots during last 30 minutes. Add onions, potatoes and celery, and cover and cook another 30 minutes or until all vegetables and meat are tender. Remove bay leaves. (*Or leave one in there. The person that gets the bay leaf has to help clean up the kitchen!) In small glass, mix cornstarch and COLD water til smooth, slowly stir into pot. Stir pot to mix and simmer 5 minutes longer til slightly thickened. (Or you can skip this and leave the broth thin if preferred.) Serve with buttered toast points or any warm crusty bread or rolls for dunkin'. Don't forget your green beer!
2*If you don't prefer to cook with wine, a fantastic substitute is Ocean Spray Cranberry, Cran-Cherry or Cran-Grape juice.