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INGREDIENTS

1 1/2 lb lean boneless lamb, cut into 1 1/2 inch cubes
1 1/2 c water
1 8-oz can stewed tomatoes
1 1/2 c sliced onion
1/2 c chopped celery and leaves
1/4 c parsley
1 lg clove garlic, crushed
1 beef bouillon cube
1 tsp salt
1/4 tsp ground thyme
1/8 tsp pepper
6 carrots, peeled and quartered
6 small tomatoes, peeled and quartered
1 tsp cornstarch
1 c cocktail peanuts

DIRECTIONS

Combine lamb cubes, water, stewed tomatoes, onion celery, parsley, garlic, bouillon cube, salt, thyme, and pepper in Dutch oven or large saucepot. Bring to a boil. Reduce heat to low; cover. Simmer for about 1 hour and 30 minutes or until lamb is tender. Add carrots and potatoes; bring to a boil. Reduce heat to low; cover. Simmer for about 30 minutes or until vegetables are tender. Blend 2 tbsp hot broth mixture into cornstarch. Pour into remaining broth mixture; stir in peanuts. Cover; cook for 5 minutes longer or until stew is slightly thickened. Yield: 6 servings.