Irish Stew By Carol Ritchie Serves 4 Serve this hearty stew on St. Patrick’s Day! 1/4 cup diced uncooked bacon 2 pounds lamb stew meat 1 onion, thinly sliced 1 teaspoon dried thyme 1 cup baby carrots 4 potatoes, unpeeled, cut into 1/2-inch slices 2 cups beef broth In a large stockpot or Dutch oven, cook bacon over medium heat until bacon is browned, stirring occasionally. Add lamb stew meat and cook on medium-high heat for 6 to 8 minutes, until meat is browned, stirring occasionally. Stir in onion, thyme (and salt and pepper to taste, if desired). Place baby carrots and potatoes on top of meat/onion mixture. Pour beef broth over all. Bring mixture to a simmer on medium-high heat. Cover pan, reduce heat to low, and cook for 1 1/2 to 2 hours, or until meat and vegetables are tender. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com