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St. Patrick's Day: Luck o' the Irish Stew

Source of Recipe


Better Homes & Gardens: Comfort Food (2011)



List of Ingredients



• 1 pound boneless lamb or boneless beef chuck roast, cut into ¾-inch pieces
  
• 4 cups beef broth
  
• 2 medium onions, cut into wedges
  
• ¼ tsp ground black pepper
  
• 1 bay leaf
  
• 4 medium potatoes (1½ pounds), peeled and quartered
  
• 6 medium carrots, sliced ½-inch thick
  
• ½ tsp dried thyme, crushed
  
• ¼ tsp dried basil, crushed
  
• ½ cup water
  
• ¼ cup all-purpose flour
  
• Salt and ground black pepper
  
• Sprigs of fresh thyme (optional)
  






Instructions



1. In a large saucepan, combine lamb, beef broth, onions, the ¼ teaspoon pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Skim off fat.
   
   
2. Add potatoes, carrots, dried thyme, and basil. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Remove and discard bay leaf.
   
   
3. Stir together the water and flour. Stir mixture into the stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and additional pepper. If desired, garnish with fresh thyme.
   
   Makes 6 servings.