Recipes

• Trim lamb and cut into bite-sized pieces about 3/4 inch (2 cm).
• In heavy saucepan, heat 1 tbsp (15 ml) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned.
• Add chopped onions and garlic; saute until onions are tender.
• Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended.
• Add stock and red wine, if using. Stirring constantly, bring to a boil.
• Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
• Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.
• Meanwhile, in saucepan, heat 1 tbsp (15 ml) of oil; saute pearl onions until browned and tender; add to stew along with peas.
• Simmer 5 more minutes.
• Taste and adjust seasonings.

Makes 6 to 8 servings.

Variations:

• I use beef instead of lamb
• Substitute one pint of Guinness for the red wine.
• Put the beef in a bowl and pour in enough red wine (red Zinfindel)/Guinness to just cover it. Marinate the beef in the refridgerator for at least 4 hours. Save the marinade and add it in with the stock. Don't worry if it's more than the 1/2 cup specified.
• 2 cloves of garlic??? I use a full head. You can never have enough garlic.
• Season with about 1-2 tsp of fresh ground peppercorns. I use a mixture of black, red, white and green peppercorns.
• Add 1-2 tsp of oregano with the flour, salt and thyme.

Notes:

• Goes well with the Irish Soda Bread or Potato Scones.