Weight Watcher's Irish Stew

Ingredients

1 tablespoon vegetable oil
1-1.5 lbs. lean boneless lamb, cut into 1 inch or smaller squares
half inch thick or boneless chuck
1 medium onion chopped
3 cups low sodium chicken broth
half teaspoon dried thyme crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 small onions peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tablespoons cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional

Instructions

in a large heavy sauce pan , heat half of the oil. Add half of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 minutes. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30-40 minutes.

To thicken stew, add cornstarch to one quarter cup of cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened.

Garnish with parsley; serve with bread.

Bon Appetite, yours,

Chef Georg.