About this recipe:Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well! Serve with a decent bottle of stout.
675g (1 1/2 lb) thickly sliced bacon, diced
2.75kg (6 lb) boneless lamb shoulder, cut into 5cm pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
50g (2 oz) plain flour
3 cloves garlic, minced
1 large onion, chopped
120ml (4 fl oz) water
1 litre (1 3/4 pints) beef stock
2 teaspoons caster sugar
500g (1 1/4 lb) diced carrots
2 large onions, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
250ml (8 fl oz) white wine
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Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat lamb evenly. Brown lamb in frying pan with bacon fat.
Place lamb into stock pot (leave 4 tablespoons of fat in frying pan). Add the garlic and onion and saute till onion begins to become golden. Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until vegetables are tender.