VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 3 LB boneless lamb, trimmed & cut to 1 inch pieces |
| 1 1/2 Tbsp minced fresh parsley leaves |
| 1 tsp dried thyme, crumbled |
| 5 cups chicken broth, or more to taste |
| 1 can (12 oz) Guinness Beer |
| 3 LB red potatoes, peeled & quartered |
| 2 large onions, finely chopped |
| 1 LB carrots, peeled & cut to 1/2 inch pieces |
| 8 stalks celery, trimmed & cut to 1/2 inch pieces |
| 6 Tbsp all-purpose flour |
| 1/4 cup vegetable oil |
DIRECTIONS: Using a large kettle combine 3 cups of broth, beer, lamb, parsley & thyme. Simmer covered for 1 1/2 hours. Add the potatoes, onion, carrots, celery & remaining broth & simmer 1 hour covered. In a small bowl whisk together flour & oil until smooth. Stir into simmering stew until well mixed & simmer uncovered 3-5 minutes or until thickened. Salt & pepper to taste.
SERVINGS: 8 TIME: 2 hours 15 minutes
IRISH STEW