Irish Lamb Stew


8 slices bacon, diced
6 lbs lamb stew meat
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
3 garlic cloves, minced
1 onion, chopped
4 cups beef stock
2 tespoons white sugar
4 cups diced carrots
3 red potatoes, diced
1 teaspoon dried thyme
2 bay leaves
1 cup white wine


1. Place bacon in skillet. Cook until brown. Set aside bacon but leave the grease in pan
2. Put lamb, salt, pepper, and flour in mixing bowl. Toss to coat meat evenly
3. Place beef, onions, and garlic in skillet. Cook until brown.
4. Deglace pan with white wine and cook until wine is absorbed
5. Add diced bacon, beef stock, sugar. Simmer for 1 hour
6. Add thyme , potatoes, bay leaves, and carrot and cook for additional 20 minutes
7. Serve, or thicken with roux if necessary

Roux is 1/2 cup butter, 1/2 cup flour blended together. Add slowly to thickness desired
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