Irish Stew Ingredients: 1/4 cup flour 2 lbs. lamb, cubed (you may substitute beef if lamb is not available) 1/4 cup olive oil 2 medium onions, peeled and chopped 1 teaspoon salt 2 cloves crushed garlic 2 cups water 2 tablespoons worcestershire sauce (or Dale's Steak Seasoning) 2 bay leaves, crushed 1 teaspoon dried thyme 4 medium potatoes, peeled and cubed 2 medium carrots, peeled and sliced into 1/4 inch slices 1 16 oz. can of beer (optional) 1 Tablespoon Clabber Girl Corn Starch additional water to cover, if necessary. Instructions: Place the flour in a 1 qt. plastic bag; add cubed lamb and toss to coat. Pour oil in a large saucepan, and brown meat along with onions and garlic. Cook on medium-low heat for about 20 minutes, stirring to keep onions from browning too much. Add 2 cups water, and seasonings. Bring mixture to a boil. Add potatoes, carrots and beer. If liquid does not cover ingredients, add water just to cover. Bring to a boil, then turn heat to simmer and add corn star