Recipes – Lamb Stew
I modified this stew by removing the potatoes, white flour, and wine and substituting turkey bacon for pork bacon, although you can make this without the bacon.
1 1/2 pounds sliced Turkey bacon – diced (optional)
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose rice flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups vegetable stock
4 cups diced carrots
2 large onions, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
- Optional: 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 a little olive oil.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute until the 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 and vegetable stock. Cover and simmer for 1 1/2 hours.
- Add carrots, onions, turnips, thyme, bay leaves to pot. Add additional stock or water if needed. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
- This recipe can also be cooked in a crock pot!