In the mood for something warm and comforting for dinner? This lamb stew should do the trick. It is easy to put together and includes a special secret ingredient….BACON! Trust me, it truly takes the recipe to a whole new level.
- 10 ounces thickly sliced bacon, diced
- 2-1/2 pounds boneless lamb shoulder, cut into 2 inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons and 1/2 teaspoon all-purpose flour
- 1-1/4 cloves garlic, minced
- 1/2 onion, chopped
- 1 cup water
- 1 litre (4 cups) chicken stock
- 1 tablespoon white sugar
- 2 large carrots, chopped
- 2 cups green beans
- 2 potatoes, chopped in cubes
- 1/2 teaspoon dried thyme
- 1 small tin tomato paste
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). 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, chicken stock, and sugar. Cover and simmer for half an hour.
- Stir in tomato paste and water. Once combined, add potatoes, green beans and carrots. Allow to simmer for 45 minutes. Potatoes and carrots should be tender and the broth should resemble a gravy like consistency.
- Serve warm, I toasted an Asian pineapple bun to accompany the stew. It was fabulous!