Irish Stew

In a large brown grocery bag pour in the cup of flour and the stew meat and shake to coat thoroughly.

In a cast iron dutch oven or stew pot,

melt the butter. Once it is bubbling, add the stew meat and brown on all sides. Do not stack the stew meat or it will not brown properly. Only add enough to be able to comfortably brown and turn the meat. Brown the meat in shifts if you have to, removing one set of brown meat to a bowl while browning the next batch.

When all the meat is brown add the broth to the dutch oven and scrap the bottom to get all the flavorful brown bits blended into the broth (deglaze).

Add all the stew meat back into the dutch oven

Add in enough water to come within a couple of inches of the top of the ingredients.

Add in the Irish Whiskey, the Bay Leaves, the Fine Herbs, Salt and Pepper.

Turn down to simmer on very low heat. Cover and simmer for 2-3 hrs or until meat is tender.

After the meat has been simmering for an hour and a half add in all the vegetables and stir.

Return to a boil and then turn down to a simmer. Cover and cook for another 45-50 minutes or until the vegetables are fork tender.

Mix the milk and the flour together in a jar with a lid and shake vigorously. Strain the contents through a sieve into the dutch oven.

Stir immediately. Bring to a boil and then simmer for another 5-10 minutes or until the gravy is thickened.

Add in the