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Delicious Lamb Stew

12 lb sliced bacon, diced
2 12-3 lbs lamb shoulder, cut into about 2 inch pieces
1 12 teaspoons salt (I use seasoned salt)
12-34 teaspoon fresh ground black pepper
12 cup all-purpose flour
1 large onion, finely chopped
2 -3 tablespoons fresh minced garlic
1 12 teaspoons dried thyme
14 cup water (to deglaze the skillet)
4 12 cups beef stock
2 bay leaves
1 cup beer or 1 cup dry white wine
3 carrots, peeled and cut in 1 inch pieces
2 large onions, coarsley chopped
3 large potatoes, cut into about 1-inch cubes


In a large skillet over medium-high heat cook the diced bacon; reserving the fat in the skillet, remove bacon to a plate and set aside. In a large mixing bowl combine the flour with 1-1/2 teaspoons salt and 1 teaspoon black pepper; add in the lamb cubes and toss meat to coat well. Reheat the reserved bacon fat in the skillet. Brown the meat in the bacon fat, if you run out of bacon fat, add a little oil. Transfer the browned meat to a large pot leaving about 1/4 cup of fat in the skillet. To the hot fat add the 1 chopped onion and saute until onion begins to colour a bit (about 5 minutes). Add in fresh garlic and thyme; cook for 2 minutes, then add in 1/4 cup water and deglaze the skillet. Transfer the onion/garlic mixture to the pot, along with the reserved bacon pieces, beef stock, bay leaves and beer or wine; cover and simmer for 1-1/2 hours or until tender. Add in the remaining two onions, carrots and potato cubes; cover and simmer for about 20 minutes, or until the veggies are tender. Season with more salt and black pepper if desired.

Source: www.food.com