IRISH STEW

A warm bowl of Irish Stew

2 tablespoons unsalted butter
1 large onion chopped
3 pounds boneless lamb stew meat
2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
Salt and pepper to taste

2 medium white potatoes peeled and sliced
3 cups chicken stock
4 medium potatoes halved
8 carrots peeled and halved

Cook onions and lamb in butter until onions are translucent.
Add the thyme, salt and pepper, slice potatoes and stock and cook for 2 hours or until meat is almost fork tender.
Add the potatoes and carrots and cook until the vegetables are tender.

For a traditional Irish stew do not thicken; for those of you who like a thicker stew then you may make a roux to add to the stew.

2 tablespoons lamb drippings
2 tablespoons all purpose flour
Salt and pepper
2 cups cooking liquid

Mix 2 tablespoons of lamb drippings and 2 tablespoons of flour over medium high heat to form a paste, stir in the 2 cups of cooking liquid to form gravy.

Add the gravy to the pot to thicken the stew.