| IRISH LAMB STEW
1 1/2 pounds of thickly sliced bacon, diced
6 pounds of boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1/2 cup of all purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup of water
4 cups of beef stock
2 teaspoons of white sugar
4 cups of diced carrots
2 large onions cut into bite size pieces
3 potatoes
1 teaspoon of dried thyme
2 bay leaves
1 cup of white wine |
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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 sauté until 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 wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. Makes 10 servings.
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