The Best Irish Stew Because Bacon
I found this recipe online and am posting it here for reference because it is the best recipe for Irish stew I have come across. You know why? That's right... bacon.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 2 bay leaves
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 cup water
- 4 cups beef stock
- 1/2 cup all purpose flour
- 1/2 teaspoon black pepper ground
- 1 1/2 pounds bacon thick sliced and diced
- 6 pounds lamb boneless shoulder, cut into 2 inch pieces
- 2 teaspoons sugar white
- 4 cups carrots diced
- 2 large onions cut into bite sized pieces
- 3 potatoes
- 1 teaspoon thyme dried
- 1 cup wine white
- Carbohydrate 31.4095544191026 g
- Cholesterol 291.20630154 mg
- Fat 223.277743336892 g
- Fiber 4.33278904270603 g
- Protein 33.3040362722326 g
- Saturated Fat 98.0681280272032 g
- Serving Size 1 1 Serving (686g)
- Sodium 4219.54184877324 mg
- Sugar 27.0767653763965 g
- Trans Fat 14.1333128751409 g
- Calories 2290 calories
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove from pan, crumble, and set aside. Toss lamb, salt, pepper, and flour in a mixing bowl until evenly coated. Place lamb in pan with bacon grease and brown. Once browned, place the lamb in a stock pot. Now add the garlic and chopped onion to the pan and saute in the fat until the onion begins to become golden. Deglaze with the water and then add the mixture to the stock pot along with the bacon, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Then add carrots, onions, potatoes, thyme, bay leaves, and wine to the pot. Reduce heat and simmer covered for 20 minutes or until the vegetables are tender.
