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Irish Lamb Stew

  • 1/2 pound bacon (thickly sliced, diced)

  • 6 pounds lamb (boneless shoulder, cut into 2-inch pieces)

  • 2 teaspoon salt

  • 1 teaspoon black pepper (freshly ground)

  • 1/2 cup flour (all-purpose)

  • 2 cloves garlic (peeled and finely chopped)

  • 1 large yellow onion (peeled and finely chopped)

  • 4 cups stock (homemade or canned, beef)

  • 4 cups carrots (cut into 1-inch pieces)

  • 2 large ​onions (yellow, peeled and sliced)

  • 3 pounds potatoes (peeled, quartered, and cut into 1/2-inch pieces)

  • 1/2 cup white wine (dry)

  • 1 bouquet garni (piece of leek, thyme sprigs, parsley sprigs. and bay leaf tied together with butchers twine)

  • Garnish: parsley (chopped)

Saute the bacon in a large frying pan. Reserve the fat and the bacon.

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

Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.

Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan.

Add the garlic and 1 chopped yellow onion to the pan and saute until the onion begins to color a bit. 

Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and bouquet garni.

Cover and simmer for 1 1/2 hours, or until tender.

Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.

Check for salt and pepper before serving and add if needed.

Top with the parsley garnish before serving.

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