Irish Lamb Stew
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Ground Black Pepper1 cup
All-Purpose Flour3 cloves
Garlic (minced)1 large
Onion (chopped)1 cup
Water4 cups
Beef Stock2 tsps
White Sugar4 cups
Carrot (diced)3
Potatoes1 tsp
Dried Thyme1 cup
White WineDirections:
1
Place bacon in a large, deep skillet
2
Cook over medium high heat until evenly brown
3
Drain, crumble, and set aside
4
Put lamb, salt, pepper, and flour in large mixing bowl
5
Toss to coat meat evenly
6
Brown meat in frying pan with bacon fat
7
Place meat into stock pot (leave 1/4 cup of fat in frying pan)
8
Add the garlic and yellow onion and saute till onion begins to become golden
9
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
10
Cover and simmer for 1 1/2 hours
11
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot
12
Reduce heat, and simmer covered for 20 minutes until vegetables are tender