Lamb Stew

Recipe By:
Aheela
  • Currently 5.0/5 Stars.
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  • Total Time 170 min Ico-add
  • Yield 6 Servings
  • Level Medium

The debate will rage on for ages as to who first came up with Lamb Stew, French, Irish, Greece, whom ever came up with it, we thank you and after trying this recipe you'll thank them all too.
 

Ingredients

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

  1. 1. Saute bacon in large frying pan, reserve fat and bacon.
  2. 2. Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly.
  3. 3. Brown meat in frying pan with bacon fat.
  4. 4. Place meat into stock pot-leave 1/4 cup of fat in frying pan.
  5. 5. Add garlic and yellow onion and saute till onion begins to become golden.
  6. 6. 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 or till tender.
  7. 7. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.