Easy Irish Stew

• 1 lb. lamb stew meat or beef
• 1 lb. small red potatoes (unpeeled)
• 3 large carrots
• 2 3/4 c. beef broth
• 1/4 c. tomato paste
• 3 cloves garlic, minced or crushed through a press
• 1 bay leaf
• 1/4 tsp. pepper
• 1 c. frozen pearl onions
• 2 Tbsp. cornstarch

1. If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes.
2. Cut the carrots into 2-inch sections.
3. In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper.
4. Add the pearl onions; bring the mixture to a boil over medium-high heat.
5. Add lamb or beef, potatoes and carrots; return to a boil.
6. Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.

lamb stew meat, red potatoes, carrots, beef broth, tomato paste, garlic, bay leaf, pepper, frozen pearl onions, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595636 (may not work)