Irish Stew Bites with Lamb and Root Vegetables

Ingredients

• 1 lb Lamb stew meat, cubed
• 1 cup Carrots, diced
• 1 cup Potatoes, diced
• 1/2 cup Onion, diced
• 2 cloves Garlic, minced
• 4 cups Beef broth (soy-free)
• 2 tbsp Tapioca starch
• 1 tbsp Olive oil
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Brown the lamb in the pot, then remove and set aside.
3. 3Add onion and garlic to the pot and sauté until softened.
4. 4Add carrots and potatoes and cook for another 5 minutes.
5. 5Return the lamb to the pot.
6. 6Pour in beef broth, add thyme, salt, and pepper.
7. 7Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lamb is tender and vegetables are cooked through.
8. 8Mix tapioca starch with 2 tablespoons of cold water to form a slurry.
9. 9Stir the slurry into the stew and cook for another 2-3 minutes, until the gravy has thickened.
10. 10Serve in small bowls or ramekins as stew bites.

Substitutions

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