- 225 gm thick sliced bacon, diced
- 2kg 700gm lamb, boneless shoulder, cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 cloves garlic, peeled and finely chopped
- 1 large yellow onion, peeled and finely chopped
- 4 cups beef stock, homemade or canned
- 2 teaspoons sugar
- 4 cups carrots, cut into 1-inch pieces
- 2 large onions, yellow, peeled and sliced
- 1kg 350gm potatoes, peeled, quartered, and cut into 1/2-inch pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
- Garnish: parsley (chopped)
- Gather the ingredients.
- Sauté the bacon in a large frying pan. Reserve the fat and the bacon.
- Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
- Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.
- Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.
- Add the garlic and 1 chopped yellow onion to the pan and sauté until the onion begins to color a bit.
- Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
- Cover and simmer for 1 1/2 hours, or until tender.
- Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.
- Check for salt and pepper before serving and add if needed.
- Top with the parsley garnish before serving.
Make this stew the day before, as it is even better reheated. The flavors have time to blend together more and result in a more flavorful dish.
This great family recipe is thanks to https://www.thespruceeats.com/irish-lamb-stew-recipe-1809131
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