Irish Lamb Stew Recipe For Yeast Infection
Ingredients
- 2 1/2 lb lamb shoulder, cubed
- 4 slices bacon, sliced into 1-inch pieces
- 2 onions, cut into wedges
- 2 lb new potatoes, peeled and quartered
- 6 small to medium carrots, peeled and slices into 2-inch pieces
- 1 turnip, cubed
- 4 cups chicken, beef of vegetable stock
- 1 tsp dried thyme
- salt and pepper , for tasting
Instructions
- Season the lamb with salt and pepper and set aside
- Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
- 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.
- Add the onion to the dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for 1.5 hours.
- After one hour add the potatoes, carrots and turnip. Cook for an additional 20 minutes or until the vegetables are fork tender.
Stevie Britton
ive been looking for this