Friday, December 28, 2012

Recipe #204: Lamb Stew

I was beside myself with excitement over this one.  I love lamb, and stew is perfect for winter.  It was fantastic!

My changes:
1.  I halved the recipe.  Well, minus the bacon- can't have enough bacon- I used a one-pound package.
2.  I didn't have flour.  This is because of an incident where only the previous day, I had to throw away all my flour.  I didn't notice anything lacking- not a big deal.  Definitely less of a mess, too.  I have bad luck with flour.
3.  I added peas.  Stews should have peas.
4.  I cooked the bacon in the big pot, removed it, browned the meat in that same pot, removed it, and did the rest before combining everything in that same pot.  No reason to dirty more dishes.
5.  I used a 3lb lamb leg (boneless) because shoulder was not available

Don't mind my laziness- I'm on vacation, after all.  I'm just going to copy and paste from  (

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut
into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3.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, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4.Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

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