Hearty Lamb Stew

Instructions

1. 1

   In a large frying pan, sauté the bacon until crispy. Reserve both the fat and the bacon in a large stockpot.

2. 2

   Toss the lamb pieces with salt, pepper, and flour until evenly coated. Brown the lamb in the bacon fat in batches. Transfer the browned lamb to the stockpot.

3. 3

   In the frying pan with remaining fat, add the garlic and chopped onion. Sauté until the onion begins to turn golden. Deglaze with the water and add this garlic-onion mixture to the stockpot along with the beef stock and sugar.

4. 4

   Cover and simmer over low heat for 1½ hours or until the lamb is tender.

5. 5

   Add the remaining carrots, onions, potatoes, thyme, bay leaves, and white wine. Continue simmering covered for 20 minutes until the vegetables are tender.

6. 6

   Remove bay leaves, adjust seasoning, and serve in deep bowls.