Time: 2 h 45 m Serves: 8-10
- 1 1/2 pounds thickly sliced bacon, diced
- 6 pounds lamb stew, or 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 wine
Prep 20 m
Cook 2 h 25 m
Ready In 2 h 45 m
- 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 wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.