Irish Lamb Stew (Crock-Pot)
INGREDIENTS
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6 large slices bacon, diced
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 pounds boneless lamb shoulder, cut into 1-inch pieces
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1 cup beef broth
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1 cup white wine
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1 1/2 cups frozen peeled pearl onions, thawed
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3 medium carrots, cut into 1-inch pieces
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3 medium potatoes, cut into 1-inch pieces
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3 cloves garlic, sliced
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2 whole bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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