Irish Lamb Stew recipe (Meat)

Ingredients

Yield: 10 servings

1½	lb	thickly sliced bacon, diced
6	lb	boneless lamb shoulder, cut into 2 inch pieces
½	teaspoons	salt
½	teaspoons	ground black pepper
½	cups	all purpose flour
3		cloves garlic, minced
1		large onion, chopped
½		large onion, chopped
½	cups	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

Posted by Irene on Mar 7, 2008

Instructions

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 ¼ cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with ½ cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 ½ hours.

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

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/irish-lamb-stew/