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Thursday, March 15, 2007 Irish Lamb Stew

A rich and hearty stew. It tastes even better the next day reheated!

Prep:20 MIN Cook:2 HRS 25 MIN

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, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3. 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.

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

Makes 10 servings.

Per serving: 677 calories; 40.7g fat; 157mg cholesterol; 1031mg sodium; 26.1g carbs; 4.3g fiber; 45.3g protein

Source: All Recipes

Posted by Rae

Prepared by Rae :: 10:38 AM :: 0 comments Search the recipe box