Irish Lamb Stew

Ingredients

• 1.5 pounds thickly sliced bacon , diced
• 6 pounds boneless lamb shoulder , cut into 2-inch pieces
• 0.5 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 large onion , chopped
• 3 cloves garlic , minced
• 0.5 cups water
• 4 cups beef stock
• 2 teaspoons white sugar
• 4 cups diced carrots
• 3 potatoes , peeled and cubed
• 2 large onions , cut into bite-size pieces
• 1 cup white wine
• 1 teaspoon dried thyme
• 2 bays leaves

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.

3. 3

   Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.

4. 4

   Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½ hours.

5. 5

   Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.