Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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
Cook bacon in a large skillet. over medium high heat until evenly brown. Do not burn bacon. Drain on paper towels, crumble, and set aside.
Brown lamb in skillet with bacon fat. When lamb is evenly browned, transfer meat into large soup pot - leave 1/4 cup of fat in skillet.
Add the garlic and yellow onion and saute till onion begins to become golden.
Once onions are golden, add 1/2 cup water to deglaze skillet.
Add the garlic-onion-water mixture to the soup pot. Also add bacon pieces, beef stock and sugar. Simmer 1 hour on low heat.
Add carrots, leeks, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered until vegetables are tender. About 20-30 minutes.
May be served alone or with cooked green cabbage or sprouts. I'm also fond of serving it over rice for an extra hearty meal, or to stretch the last of the stew.