Faith and begorra ’tis shamrock time agin ‘en there’s nuthin’ mor nurishin’ then a bowl uv me Mither’s Irish stew. Ok so that’s a hillbilly version of the way my ancestors talked but then trying to spell it like it sounds might be the only way to do it.
1 lb. lean, boneless lamb cut into 1-inch cubes
2 cups beef bouillon 1/4 tsp. salt
1/8 tsp. Pepper 1 bay leaf
3 medium to large potatoes (peel and cut into 1-inch cubes)
2 medium to large onions (peel and cut into wedges)
1-1/2 cups carrots (sliced 1/2 inch thick)
1/2 tsp. dried thyme (crushed) 1/2 tsp. dried basil (crushed)
1/2 cup water (adults may use beer) 2 tbsp. Flour
1/3 cup sour cream 2 tsp. fresh mint (diced)
In a large Dutch oven, combine lamb, bouillon, salt, pepper, and bay leaf. Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off fat and add potatoes, onions, carrots, thyme, basil, and mint. Cover and simmer for 30 minutes more – until vegetables are tender. Remove and discard bay leaf. Stir water (or beer) and flour together. Stir into stew and cook until thickened. Serve in a bowl with a dollop of sour cream on top. Should serve four adults but may only serve 2 hungry Boy Scouts.