GAIN’S IRISH LAMB STEW  

INGREDIENTS:

1 lb bacon, diced (regular, but thick-cut type is easier to dice)

3½ lbs boneless lamb (shoulder chops fine), cut into 1½ inch pieces

½ cup flour

½ teaspoon salt

½ teaspoon pepper

1 cup onion, chopped (about 1 med-large)

1 tablespoon garlic, finely-minced (about 2 large cloves)

½ cup water

2 teaspoons sugar (white)

4 cups beef stock (used PACIFIC brand 1 quart)

3 cups carrots, chopped

20-24 Boiler onions (small bag contains 20-24) or use 1½ cups onion, chopped bite-size

5 cups potatoes, 1 to 1½ inch cubes

2 bay leaves

1 teaspoon dried thyme or ¼ teaspoon plus of ground thyme

1 cup dry white wine

DIRECTIONS: 

1. Cook bacon at medium-high heat in a large pan (a large cast iron is great) until evenly brown. Drain & let cool. Crumble bacon into small pieces & set aside. 

2. In a large bowl combine the lamb, flour, salt & pepper. Gently mix together to coat lamb evenly. Brown the lamb in the bacon fat in the frying pan. Using a slotted spoon, move the lamb to a large stockpot. 

3. Leave a minimum of ¼ cup of fat in frying pan. Add the chopped onion & sauté till onion is lightly brown & tender. Then add the garlic & stir for about 1minute. (Don’t burn the garlic!) Use the ½ cup water & stir to deglaze the frying pan.  

4. Dump the onion- garlic mixture into the stock pot. Add in the bacon pieces, sugar & the beef stock. Cover and simmer for 1½ hours. 

5. Finally, add the carrots, boiler onions, potatoes, bay leaves, thyme & wine to stock pot. Lower heat to a simmer and cook covered for 20 minutes more or until veggies are done. 

RECIPE NOTES: 

·         Don’t use a maple-flavored bacon.

·         Use the best beef-stock you can. Homemade is best, but PACIFIC brand is convenient.

·         Use the boiler onions if you can find them. They are milder in flavour & perfect for stew!

·         Any dry white wine is fine and really makes a difference to the stew’s overall flavour.

·         Ideally, this stew should be made the day before your dinner as the flavour is much better!

      My Mom, Sheila Gain (nee Russell) family originated in Donegal, Ireland. William Russell (b 1799) emigrated in 1854 & settled in Angus, Ont.  Their son Michael had a son named James; who you see here (below) with the rest of his family.