Irish Lamb Stew

Ingredients

• 1.5 pounds thickly bacon diced sliced
• 2  bay leaves 
• 4 cups beef stock 
• 4 cups carrots diced
• 1 teaspoon thyme leaves dried
• 0.5 cup flour all-purpose
• 3 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 6 pounds lamb shoulder boneless cut into 2 inch pieces
• 1 large onion chopped
• 2 large onions cut into bite-size pieces
• 3  potatoes 
• 0.5 teaspoon salt 
• 0.5 cup water 
• 2 teaspoons sugar white
• 1 cup white wine 

Equipment

• frying pan
• mixing bowl
• pot

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain, crumble, and set aside.
3. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
4. Place meat into stock pot (leave 1/4 cup of fat in frying pan).
5. 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.
6. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.