Description
Hearty and traditional Irish lamb stew. It’s best to refrigerate the stew overnight, and reheat it the next day for eating. This soup ‘ages’ well!
Ingredients
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2 inch pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 3 cloves garlic, minced
- 1 large onion, chopped
- ½ 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
Instructions
- 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 the stockpot. Add bacon
- beef stock
- and sugar to the stockpot. Cover and simmer for 1 1/2 hours.
- Add carrots
- potatoes
- onions
- wine
- thyme
- and bay leaves to the stockpot. Reduce heat and simmer
- covered
- until vegetables are tender
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 45 mins
Servings: 10