Three teenage boys and a husband who all love to eat :)
I make this soup 4-6 times a year, whenever I find lamb on sale. There is always leftovers which the boys claim taste even better than the first night.
prep time30 Min
cook time2 Hr
Ingredients For irish lamb stew
boneless lamb shoulder cut into 2-inch cubes
thickly sliced bacon, diced
freshly ground black pepper
all purpose flour
garlic, peeled and finely chopped
purple onion peeled and finely chopped
dry white wine
carrots - chopped
yellow onions peeled and sliced
potatoes peeled, quartered and cut into 1/2 inch pieces
dried thyme, whole
fresh mint sprigs
How To Make irish lamb stew
Sauté bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and sauté till onion begins to color.
Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole 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.
Check for salt and pepper before serving-top with parsley garnish before serving.
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