Irish Lamb Stew
Ingredients
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2-inch pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ cup 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 bay leaves
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
Source
Original recipe: View Original