Hearty Lamb Stew
Ingredients
- 0.8 lb thick-sliced bacon, diced
- 4 lb boneless lamb shoulder, cut into 2-inch pieces
- 0.5 tsp black pepper
- 0.5 cup all-purpose flour
- 0.5 tsp salt
- 3 clove garlic, minced
- 1 large onion, chopped
- 0.5 cup water
- 4 cup beef stock
- 2 tsp white sugar
- 4 cup carrots, diced
- 2 large onions, cut into bite-size pieces
- 3 whole potatoes, cubed
- 1 tsp dried thyme
- 2 whole bay leaves
- 1 cup dry white wine
Instructions
- 1
In a large frying pan, sauté the bacon until crispy. Reserve both the fat and the bacon in a large stockpot.
- 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
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
Cover and simmer over low heat for 1½ hours or until the lamb is tender.
- 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
Remove bay leaves, adjust seasoning, and serve in deep bowls.