irish lamb stew

Ingredients

• Servings: 10
• 1 1/2 pounds thickly sliced bacon, diced
• 6 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 4 cups diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup white

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 45 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• put lamb, salt, pepper, and flour in large mixing bowl. toss to coat meat evenly. brown meat in frying pan with bacon fat.
• place meat into stock pot (leave 1/4 cup of fat in frying pan). add the garlic and yellow onion and saute till onion begins to become golden. deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. cover and simmer for 1 1/2 hours.
• add carrots, onions, potatoes, thyme, bay leaves, and to pot. reduce heat, and simmer covered for 20 minutes until vegetables are tender.