Irish Lamb Stew Recipe

Ingredients
<br>- 1 1/2 pounds thickly sliced bacon, diced
<br>- 6 pounds boneless lamb shoulder, cut into 2 inch pieces
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon ground black pepper
<br>- 1/2 cup all-purpose flour
<br>- 3 cloves garlic, minced
<br>- 1 large onion, chopped
<br>- 1/2 cup water
<br>- 4 cups beef stock
<br>- 2 teaspoons white sugar
<br>- 4 cups diced carrots
<br>- 2 large onions, cut into bite-size pieces
<br>- 3 potatoes
<br>- 1 teaspoon dried thyme
<br>- 2 bay leaves
<br>- 1 cup white wine
<br><p></p>Directions
<br>step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
<br>step 2: Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
<br>step 3: 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.
<br>step 4: Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
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Ingredients
- 1 1/2 pounds thickly sliced bacon, diced
- 6 pounds 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

Directions
step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
step 2: Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
step 3: 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.
step 4: Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

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