"Irish Stew with a Lemony Twist is as Good for a Meal as It is Comfort Food..."

Ingredients:

2 tblsp Liquid Beef Buillon

5 c chicken broth (tetrapak)

2 lbs beef cubed (1/2") (chuck roast)

3 potatoes (chopped 1")

12 pearl onions (bottled)

3 red bell peppers (roasted under the grill in oil, 1-2 mins) (chopped 1")

4 med. carrots (chopped 1")

2 tsp oregano

2 tsp rosemary

2 tsp cumin

2 bay leafs

3-4 med tomatoes (chopped 1")

4 cloves garlic

2 tblsp corn starch

1/2 c lemon juice

1 tblsp salt

1 tblsp pepper

1 med white onion (fine chopped)

2 tblsp cooking oil

3/4 c parsley (fine chopped)

2 med radishes

2 tblsp H2O

Procedure for Preparation:

1. Prep beef rump roast to 1" cubes.

2. Prep veggies in 1" chunks.

3. Brown in oil in a Dutch oven the beef cubes. Then remove onto a plate.

4. Add in the veggies minus the parsley and start sauteeing the garlic and onions.

5. Add in the remaining herbs and condiments and also lightly sautee.

6. Add in the liquid chicken broth.

7. Mix the raw stew and add in the starch by whisking over 2 mins. until thickened.

8. Simmer over MED heat for 10 mins, then covered simmer for another 1 hr.

9. When the beef is tender, remove the bay leaf and add the parsley for garnish and serve

   in soup bowls (with seconds to go) with buttered soft rolls.

10. Optionally add in corn on the cob in a steamer and drain, then butter up and serve on the side.