So, after searching in vain for a recipe for Irish Lamb Stew for Easter for which we had every ingredient or that wasn’t something like “boil lamb with potatoes and carrots,” I decided to create my own. This recipe is fabulous and you will love it. I make it a day in advance to allow the flavors to develop. Keep it in mind for Easter dinner. You could also use beef.
1/4 to 1/3 package bacon (just cut about three or four 1/2-inch slices from the short side of a package of sliced bacon, and it will be the right size and amount)
1 pound lamb (stew meat or bite-sized chunks)–feel free to substitute beef
1/4 cup flour
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
4 potatoes, peeled and diced
2/3 cup white wine
1 cup frozen peas
4 cups beef broth (or equivalent water + beef bouillon cubes)
1 teaspoon thyme leaves
1/2 teaspoon marjoram leaves
Kosher salt & freshly ground pepper to taste
Add carrots and potatoes, and stir. Add white wine, stir to combine. Add peas, broth, thyme and marjoram. You can add some salt and pepper at this point, but don’t overdo it.
Heat to boiling, and simmer, stirring occasionally, until potatoes and carrots are tender. (add more broth if necessary) Cool and refrigerate overnight in Dutch oven pan. Heat through before serving, add salt and pepper to taste, and serve with crusty bread.