irish lamb stew (or beef)

Ingredients

• 1 cup burgundy or dry red wine (*can sub ocean spray cran-grape if desired)
• 1 teaspoon minced garlic
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 2 - bay leaves
• 1/4 cup dried thyme, crush with fingers when adding
• 3 pounds lamb (can sub stewing beef) cut chunky bite-sized
• 1/4 cup olive oil
• 2 cans beef broth or consommé
• 18-20 - peeled sweet baby carrots (or 6 regular), sliced thickly
• 1 - extra large onion, diced
• 4-6 medium yukon gold or red potatoes, cut large bite-sized
• 2 tablespoons cornstarch
• 2 tablespoons cold water