This lamb stew recipe is hearty and delicious. It's best to refrigerate the stew overnight and reheat it the next day for eating. This stew "ages" well!
Ingredients
- ½ pounds thickly sliced bacon: 1 piece (diced)
- boneless lamb shoulder: 6 pound (cut into 2-inch pieces)
- all-purpose flour: 0.5 cup
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- water: 0.5 cup
- beef stock: 4 cups
- white sugar: 2 tsp
- carrots: 4 cups (diced)
- potatoes: 3 piece (cubed)
- onions: 2 piece (cut into bite-size pieces)
- white wine: 1 cup
- thyme: 1 tsp (dried)
- bay leaves: 2 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet. Dotdash Meredith Food Studios
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Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet. Dotdash Meredith Food Studios
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Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into the stockpot. Add bacon, beef stock, and sugar to the stockpot. Cover and simmer for 1 1/2 hours. Dotdash Meredith Food Studios
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Add carrots, potatoes, onions, wine, thyme, and bay leaves to the stockpot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Dotdash Meredith Food Studios
