Irish Stew

By mneyhart

Cooking mellows fresh herbs, best to add at the end of the cooking process in order to retain flavor. Sge adds to the digestion of fatty meats.

Ingredients

• 3 tbls fresh thyme
• 3 tbls fresh sage, chopped
• 2 tbls fresh rosemary, chopped
• 1 1/2 lbs beef or lamb cubes
• 6 carrots sliced
• 8 small potatoes quartered
• 1 onion sliced
• salt and pepper to taste
• 2 tbls corn starch

Details

Servings 4
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

In a large saucepan cover cubed meat with about 1" of water. Bring to a boil, reduce heat and simmer for one hour. Add herb, onions, potatoes and carrots. Add more water if necessary to barely cover vegetables. Cook until vegetables are tender. Thicken stew as needed by adding cornstarch paste. Make the paste by combining cornstarch with small amounts of water. Add a little at a time to the stew while constantly stirring until you reach deired thickness. Season with salt and pepper.