Lamb Stew (Irish Stew)

Ingredients

• 2 ½ pounds lamb shoulder (cubed)
• 4 slices bacon (sliced into 1-inch pieces)
• 2 onions (cut into chunks)
• 4 garlic cloves (minced)
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch (or arrowroot powder or other flour)
• 1 ½ pounds Yukon gold potatoes (peeled and cubed)
• 6 small to medium carrots (sliced into 1 to 2-inch pieces)
• 1 turnip (peeled and cubed)
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• kosher salt and ground black pepper (to taste)
• for garnish, fresh thyme or parsley

Steps

1. 1

   Season the lamb. Pat the lamb dry with paper towels. Season with salt and pepper, then set aside.

2. 2

   Cook the bacon. Heat a large stockpot or Dutch oven over medium heat and add the bacon. Cook for 3 to 4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate.

3. 3

   Sear the lamb. Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.

4. 4

   Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot). Stir and cook for 3 to 4 minutes, until the onion is softened.

5. 5

   Return the lamb to the pot. Add the seared lamb back to the pot and sprinkle the flour on top. Stir everything together until the flour is dissolved.

6. 6

   Add the liquids and aromatics. Add the broth and dried thyme. Bring to a boil, then reduce the heat to low and simmer partially covered for one hour.

7. 7

   Add the veggies. Add the potatoes, carrots, turnip, and bacon to the pot. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.

8. 8

   Serve. Ladle the lamb stew into bowls and garnish with additional fresh thyme or fresh parsley before serving.