Recipe for Hearty Irish Lamb Stew 
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Yield:
4 To 6
Ingredients:
Amount Ingredient
3 lb Lean lamb meat, (from the neck or shoulder) trimmed of all fat
6 med Sized Irish potatoes, peeled and cut into 1/4 inch slices.
4 med Onions, peeled and cut into 1/4 inches slices
1 x Bay leaf
1/2 tsp Dry thyme, or 1 teaspoon chopped fresh thyme
4 cup Water or stock, ( chicken or beef)
2 tbl Oil
2 tbl Flour
2 x Cloves garlic, finely chopped
1 cup Diced carrots
1 cup Dry white wine, optional
Instructions:
Instructions: 1.In a heavy pot or Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot.

2.In hot pot add onions, garlic, and thyme. Saute until onions are soft.

3.Return browned meat to the pot, adding potatoes, bay leaf, wine and stock. Bring to a boil, reduce the heat to the lowest possible point, cover tightly and simmer for 1 1/2 hours, or until meat is fork tender. Correct seasoning with salt and fresh ground black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Dont keep opening the pot.

Check and stir the stew every 35 minutes or so to make sure there is enough liquid. Add water or stock as needed.

Serve: On a cold night with freshly made Irish Soda Bread

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