Irish Lamb Stew
Prep Cook Time
20 m 2 h 25 m
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1 1/2 pounds thickly sliced bacon, diced
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6 pounds boneless lamb shoulder, cut into 2 inch pieces
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 cup all-purpose flour
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3 cloves garlic, minced
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1 large onion, chopped
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1/2 cup water
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4 cups beef stock
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2 teaspoons white sugar
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4 cups diced carrots
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2 large onions, cut into bite-size pieces
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3 potatoes
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1 teaspoon dried thyme
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2 bay leaves
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1 cup white wine
Instructions
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Watch Now
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Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Watch Now
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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. Watch Now
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Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. Watch Now
Nutrition Facts
Per Serving: 672 calories; 39.3 g fat; 26.3 g carbohydrates; 46.4 g protein; 163 mg cholesterol; 1189 mg sodium.