Irish Stew

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup "ages" well!"

2 T butter or vegetable oil
1-2 lbs. lamb, (you can use beef) cut into 2" cubes
2-3 turnips, peeled and diced
2-3 carrots, diced
1 med onion, diced
2-3 large potatoes, peeled and diced
2 T all-purpose flour
1/2 c cold beef broth or water
1 bay leaf
1/4 t dried thyme
3/4 t dried basil
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and brown the beef. Add enough water to cover and simmer tightly covered over low heat for 1 hour. Add the turnips, carrots, and onion and simmer 30 minutes. Add the potatoes and simmer an additional 30 minutes. Mix the flour with the beef broth and add to the pot, stirring to thicken the sauce. Season with herbs, salt and pepper.