Light Irish Lamb Stew

Journal as: 2 cups hearty stew/chili/starchy soup

My husband loves lamb, and I'm figuring he's not alone. Here's an easy
recipe for lamb stew that actually tastes better the next day! Just whip
up a batch, refrigerate it overnight, and reheat the next day.

8 slices Louis Rich turkey bacon
3 pounds boneless lamb shoulder, trimmed of visible fat and cut into
2-inch pieces
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons canola oil, divided
2 cloves garlic, minced
1/2 large onion, chopped
1/4 cup water
2 cups lower-sodium beef broth (or use regular)
1 teaspoon white sugar
4 cups diced carrots (about 4 carrots)
1 large onion, cut into bite-size pieces
2 medium potatoes with skin, diced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup white wine

Saute turkey bacon slices in large nonstick skillet or frying pan until
cooked, then crumble into small pieces. Put lamb, salt, pepper, and flour
in large mixing bowl and toss to coat meat evenly. Coat bottom of large,
nonstick skillet or frying pan with 1 tablespoon canola oil, and brown
meat over medium-high heat on all sides (5-7 minutes). If you want to fry
the meat in two batches, coat the pan each time with 1/2 tablespoon of the
oil. Put browned meat into a stockpot. Add another tablespoon of canola
oil to the frying pan and saute the garlic and yellow onion until onion
begins to become golden. Deglaze frying pan with 1/2 cup water. Add the
garlic-onion mixture to the stockpot with bacon pieces, beef broth, and
sugar. Cover and simmer for 1 1/2 hours or until tender. Add remaining
ingredients to pot and simmer covered for 30-35 minutes (until vegetables
are tender.)

Yield: Eight servings.

Per serving: 450 calories, 38 g protein, 26 g carbohydrate, 19 g fat (6.4
g saturated fat, 9 g monounsaturated fat, 3.1 g polyunsaturated fat), 123
mg cholesterol, 4 g fiber, 378 mg sodium. Calories from fat: 38%.

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