Traditional Irish Lamb Stew

By sandiB2010

Ingredients

• 1 1⁄2 lb thickly sliced bacon, diced
• 6 lb boneless lamb shoulder, cut into 2 inch pieces
• 1 ⁄2 tsp salt
• 1 ⁄2 tsp ground black pepper
• 1 ⁄2 cup all-purpose flour
• 3 clove garlic, minced
• 1 large onion, chopped
• 1 ⁄2 cup water
• 4 cup beef stock
• 2 tsp white sugar
• 4 cup carrots, diced
• 2 large onions, cut into bite size pieces
• 3 potatoes, diced
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup white wine

Details

Preparation time 20mins
Cooking time 140mins
Adapted from kitchme.com

Preparation

Step 1

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from the pan, crumble, and set aside.

2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in the skillet with reserved bacon fat. Transfer meat to a stock pot and leave 1/4 cup of fat in the pan. Add garlic and 1 large chopped onion to the skillet and saute until the onion starts to become golden. Deglaze the pan with 1/2 cup water and scrape up any brown bits on the bottom of the skillet with a wooden spoon. Add garlic and onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

3.Add carrots, 2 large onions cut into bite size pieces, potatoes, thyme, bay leaves, and wine to the stock pot. Reduce heat, cover, and simmer for 20 minutes or until the vegetables are tender.