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Lamb Stew




Source of Recipe


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List of Ingredients




1 1/2 lbs. diced thickly sliced bacon
6 lbs. boneless lamb, cut into 2" pieces
1/2 tsp. ground black pepper
1/2 c. flour
1/2 tsp. salt
3 cloves minced garlic
1 large chopped onion
2 large onions, cut into bite size pieces
1/2 c. water
4 c. beef broth/stock
2 tsp. white sugar
4 c. diced carrots
3 potatoes, cut into bite size pieces
1 tsp. dried thyme
2 bay leaves
1 c. apple juice or white wine

Recipe



Saute bacon in large frying pan, reserve fat and bacon.
Mix flour, salt and pepper together in a bowl.
Put lamb in and toss to coat meat evenly.
Brown meat in frying pan with bacon fat.
Put meat into stock pot.
Leave 1/4 c. of bacon fat in frying pan.
Add the garlic and chopped onion and saute till becomes golden.
Add the 1/2 c. water and scrape bottom of pan, getting all the little meat pieces loosened and mixed in with the rest. (deglazing).
Add the garlic/onion water mixture to the stock pot with bacon pieces, beef stock and sugar.
Cover and simmer for 1 1/2 hours or until the meat is tender.
Add remaining ingredients to pot and simmer covered for 20 minutes or until vegetables are tender.