Lamb Stew

Instructions

1. 1

   Sauté bacon in a large frying pan; reserve fat and bacon pieces.

2. 2

   Toss lamb with salt, pepper, and flour to coat evenly. Brown in the bacon fat.

3. 3

   Transfer browned lamb and bacon to a large stock pot, leaving ¼ cup fat in the pan.

4. 4

   Sauté garlic and onion in the pan until golden. Deglaze with ½ cup water, then add to the stock pot along with beef stock and sugar.

5. 5

   Cover and simmer for 1½ hours until lamb is nearly tender.

6. 6

   Add carrots, potatoes, thyme, bay leaves, and white wine. Simmer covered for 20 minutes more until vegetables are tender.

7. 7

   Remove bay leaves. Taste and adjust seasoning before serving.