Lamb Stew

1: In a 5Qt dutch oven, sauté chopped bacon over medium heat until browned and fat released.

2: Transfer bacon to a large plate using a slotted spoon.

3: Season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper, then sprinkle with 1/4 cup flour and toss to coat.

4: Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side), then transfer to the plate with bacon.

5: Add diced onion and sauté for 2 minutes.

6: Add garlic and cook for another minute while stirring constantly.

7: Add 1 1/2 cups wine, scraping the bottom to deglaze, then add sliced mushrooms.

8: Bring to a simmer and cook uncovered for 10 minutes.

9: Preheat oven to 325˚F.

10: Return bacon and lamb to the pot, then add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme, and 2 bay leaves.

11: Stir in potatoes and carrots, ensuring potatoes are mostly submerged in liquid.

12: Bring to a boil, then cover and carefully transfer to preheated oven at 325˚F for 1 hour and 45 minutes.

13: When done, the potatoes and lamb will be very tender.