- 6 large slices bacon, diced
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 lbs. boneless lamb shoulder, cut into 1 inch cubes
- 1 c. beef broth
- 1 c. white wine
- 1 1/2 c. frozen pearl onions, thawed
- 3 med. carrots, cut into 1 inch pieces
- 3 med. potatoes, cut into 1 inch chunks
- 3 cloves fresh garlic, sliced
- 2 whole bay leaves
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
1. In a medium skillet, cook the diced bacon until the fat has rendered and the bacon is crispy.
2. Remove the bacon and set aside.
3. Combine the flour, salt and black pepper.
4. Dredge the lamb cubes in the flour mixture and brown in the bacon fat in the skillet.
5. Remove the lamb from the skillet and set aside.
6. Deglaze the skillet with the beef broth and white wine.
7. Place the lamb, bacon, and the beef broth mixture in the crock pot and add the remaining ingredients.
8. Mix thoroughly to combine.
9. Cover. Cook on Low 4-6 hours or on High 2-3 hours.
10. Skim any fat off the top of the stew and remove the bay leaves before serving.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
