Irish Lamb Stew

A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!

1/2 pound thickly sliced bacon, diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled and sliced
3 pounds potatoes peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1 cup dry white wine
Garnish-chopped parsley

Sauté bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and sauté till onion begins to color. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables is tender.

Check for salt and pepper before serving-top with parsley garnish before serving.