Irish Lamb Stew

This Irish Lamb Stew will easily feed a crowd when celebrating St. Patrick’s Day!

1 1/2 lbs. thick sliced bacon, diced

6 lbs. boneless lamb shoulder, cut into 2 inch pieces

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 cup all-purpose flour

3 cloves garlic, minced

1 large yellow onion, chopped

1/2 cup water

4 cups beef stock

2 tsp. white sugar

4 cups diced carrots

2 large onions, cut into bite size pieces

3 potatoes

1 tsp. dried thyme

2 bay leaves

1 cup white wine

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

Place lamb, salt, pepper and flour in a large mixing bowl. Toss to coat meat evenly.

Brown lamb in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add garlic and yellow onion and saute until onion becomes golden.

Deglaze frying pan with 1/2 cup water and add the garlic, onion mixture to the stock pot with bacon pieces, beef stock, sugar.

Cover and simmer 1-1/2 hours. Add carrots, onion, potatoes, thyme, bay leaves and wine to pot.

Reduce heat and simmer covered for 20 minutes or until vegetables are tender.

Remove and discard bay leaves to serve. Serve with a hearty slice of Irish Soda Bread.

Serves 10

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