Irish Stew

4 tablespoons cooking oil Salt & freshly ground pepper
2 pounds rack or shoulder of lamb, cut into 1-inch cubes.
3 onions, chopped 2 leeks, washed & chopped
2 celery stalks, cut into ½-inch pieces
3 potatoes cut into 1-inch cubes
2 carrots, chopped 3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups lamb stock (or cold water, red wine, stout
or even beef stock, or any combination of these)
1 10-ounce package frozen peas
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 small sprig rosemary

1. Heat the oil in large pot or Dutch oven over medium-high heat.  Sprinkle the meat with salt and pepper and place in the pot, sautéing until brown on all sides, about 5 minutes. Using a slotted spoon, remove the meat.
2. Reduce the heat to medium and add the onions, leeks, celery, potatoes, carrots and garlic to the oil and drippings, stirring for about 2 minutes.
3. Add the flour, stirring constantly for 1 minute, then stir in the stock (or wine, water, what have you), peas, parsley, thyme, and rosemary. Return the lamb to the pot. Bring the stew to a boil, and then reduce the heat and cover.
Simmer for about 1 ½ to 2 hours, until the meat is tender.

Yield 4 to 6 servings.
Serve with brown bread and your choice of stout or wine.