Irish Lamb Stew

Irish Lamb Stew

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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

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. (I skipped this step since I can't eat bacon)

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. (I skipped this step and just threw the lamb into the crockpot raw)

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.

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

(I just threw everything into the crockpot raw and cooked on low for 10 hours, when it was programmed to switch to keep warm. It was on this setting for about an hour.)