Irish Stew

• 2 oz butter
• 4 pounds lamb, cubed
• 2 large onions, coarsely chopped
• 4 carrots, chopped
• 2 tbs plain flour
• 6 cups beef stock
• 4 tbs tomato puree
• 1 tbs sugar
• 4 potatoes, cubed
• 2 tbs Bushmills
• 1 bouquet garni ( 2 sprigs of parsley and thyme 2 bay leaves tied up in muslin )
• salt & pepper to taste
• 8 drops of hot sauce ( optional )

1. Melt the butter in a large pan and fry the meat until browned on all sides. Do not crowd the pan; brown the meat in batches if necessary. Remove the meat from the pan, add the onions and carrots and cook until slightly softened.
2. Return the meat to the pan, add the flour and then stir in 2 cups of the stock, tomato puree and sugar. Bring to a boil and then reduce the heat to a simmer. Add the potatoes, the rest of the stock and Bushmills, the bouquet garni and salt & pepper to taste.
3. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender

butter, lamb, onions, carrots, flour, beef stock, tomato puree, sugar, potatoes, bouquet garni, salt, hot sauce

Taken from www.epicurious.com/recipes/member/views/irish-stew-53064531 (may not work)