DELICIOUS IRISH LAMB STEW – This stew is great right away, but if you can, wait a day and eat it after all those rich flavors have had chance to blend, mmmmm…..
With the weather being so cold across the country, this is the ideal recipe for filling the house with delicious aromas while it cooks and warming up friends and family as they settle down to enjoy this substantial stew.
DELICIOUS IRISH LAMB STEW
— 1/2 pound bacon (thickly sliced, diced)
— 6 pounds (ca. 2,722 g) lamb (boneless shoulder, cut into 2-inch pieces)
— 3 pounds (ca. 1,361 g) potatoes (peeled, quartered, and cut into 1/2-inch pieces)
— 1 large yellow onion (peeled and finely chopped)
— 1 teaspoon salt
— 1/2 teaspoon black pepper (freshly ground)
— 1/2 cup flour (all-purpose)
— 2 cloves garlic (peeled and finely chopped)
— 4 cups beef stock (homemade or store bought)
— 2 teaspoons sugar
— 4 cups carrots (cut into 1-inch pieces)
— 2 large onions (yellow, peeled and sliced)
— 1 teaspoon thyme (dried, whole)
— 1 bay leaf
— 1/2 cup white wine (dry)
— Garnish: parsley (chopped)
In a large frying pan, brown the bacon. Save the grease and bacon for later.
In a large mixing basin, combine the lamb, salt, pepper, and flour. Toss to evenly coat the meat.
Warm up the frying pan again. Brown the lamb in batches in the bacon fat that has been set aside. Use a little oil if you run out of fat.
Leave about 1/4 cup of grease in the frying pan and transfer the browned meat to a 10-quart stovetop casserole.
In a separate skillet, sauté the garlic and 1 sliced yellow onion until the onion begins to brown.
Add the reserved bacon pieces, beef stock, and sugar to the casserole with the garlic-onion combination.
Cover and cook for 1 1/2 hours, or until the vegetables are soft.
Cook, covered, for about 20 minutes, or until the veggies are soft, adding the carrots, 2 sliced onions, potatoes, thyme, bay leaf, and wine.
Before serving, taste for salt and pepper and season as needed. Sprinkle the parsley on the top.
If you have a little extra time, serve this Irish stew with Irish soda bread. If not, serve sturdy bread, such as sourdough or artisan, to complement the stew’s texture.