Irish Stew

• 3 lbs boneless rolled lamb shoulder roast, trimmed and cut into 1-inch cubes
• Fresh ground pepper
• 3 tlbsp olive oil
• 1 c chopped onion
• 2 cloves garlic, minced
• 4 medium carrots, peeled and cut into 2-inch chunks
• 4 small potatoes, quartered (1 lb)
• 2-1/2 c chicken broth
• 1 12-oz bottle or can beer
• 2 tsp snipped fresh thyme or 1 tsp dried thyme, crushed
• 2 tlbsp snipped parsley

Directions:

Season the lamb with salt and pepper. In a large oven-proof pot with a lid, brown meat, half at a time, in hot oil. Remove meat from pot. Add onions and garlic; cook and stir until tender. Add carrots, potatoes, and meat. Add chicken broth, beer, and dried thyme. (If using fresh thyme, add later.) Stir to combine.

Cover and bake in a 300F oven for 2 hours or until meat and vegetables are tender. If using fresh thyme, add herb; bake 15 mins more. If desired, remove a fourth of the potatoes and 2 c of the liquid to a food processor bowl or blender container. Cool slightly. Cover and process or blend until smooth. Stir into stew. Sprinkle with parsley.

Makes 6 to 8 servings.