The finished Irish-style lamb stew. Photo: CC-tobyotter
This classic rich, hearty, Irish-style lamb stew is a sure-to-please favorite. I like to eat it warmed up after a night in fridge. I like to work my way through a big pot of this stew over several days, feeding whatever guests happen to roll through the door at mealtime.

Ingredients:
½ pound bacon, thick-cut, diced
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
2 pounds carrots, diced
1 ½ pounds potatoes, diced
1 large yellow onion
3 large leeks, white part only, halved, washed and thinly sliced
1 clove garlic, minced
3 stalks celery, thinly sliced
1 cup beef broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
¼ teaspoon thyme
2 Bay leaves
¼ cup white wine
1 teaspoon sugar