Irish Stew

2 lbs ground lamb, beef, or venison
2 tablespoons butter
6 medium red potatoes, cut into chunks
4 carrots, peeled, diced
2 onions, sliced
1 small head green cabbage, chopped
6 cloves garlic, minced
2 tablespoons apple cider vinegar
1 cup peas
4 cups beef or vegetable stock
¼ cup arrowroot powder
1 teaspoon sea salt
black pepper to taste
3 bay leaves
2 teaspoons dried rosemary, crushed or 1 tablespoon fresh, chopped

1. In a large, heavy soup pot, melt butter over medium heat, add the meat and cook, breaking apart meat, until no pink remains, about 6 minutes. Stir in the salt, pepper, bay leaves, rosemary, broth, vinegar, carrots, onion, and potatoes. Bring to a boil, reduce heat, cover, and cook about an hour, until vegetables are tender, stirring occasionally.
2. Whisk the arrowroot with ¼ cup cold water until smooth and stir into stew. Add peas and cook another 10 minutes. Taste and adjust seasonings. Serve with crusty bread. Serves 8.