Irish Lamb Stew
a.. 1 1/2 pounds thickly sliced bacon, diced
b.. 6 pounds boneless lamb shoulder, cut into 2 inch pieces
c.. 1/2 teaspoon salt
d.. 1/2 teaspoon ground black pepper
e.. 1/2 cup all-purpose flour
f.. 3 cloves garlic, minced
g.. 1 large onion, chopped
h.. 1/2 cup water
i.. 4 cups beef stock
j.. 2 teaspoons white sugar
k.. 4 cups diced carrots
l.. 2 large onions, cut into bite-size pieces
m.. 3 potatoes
n.. 1 teaspoon dried thyme
o.. 2 bay leaves
p.. 1 cup white wine
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2 Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3 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.
4 Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Makes 10 servings
