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Post by marlaoh on Mar 13, 2003 7:31:17 GMT -6
Lamb Stew
" 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! "
Ingredients 1 1/2 pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 1/2 teaspoon salt 3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 large onions, cut into bite-size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine Directions 1 Saute bacon in large frying pan, reserve fat and bacon. 2 Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat. 3 Put meat into stock pot-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender. Makes 10 servings
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