Gluten Free | Dairy Free | Whole30
Place the diced bacon in a large stock pot. Sauté the bacon over until it has browned and the fat is released. Transfer the bacon to a bowl or plate. Leave the remaining bacon fat in the pot.
Season the lamb pieces with salt and pepper. Toss the lamb in a bowl with the flour and gently stir to coat the lamb. Brown the lamb in the bacon fat then, transfer the lamb to the plate of bacon.
Sauté the onion until it is fragrant. Add the minced garlic and stirring constantly. Add ¼ cup broth and scrape the bottom of the pan to deglaze.
Place the bacon, lamb, remaining broth, and optional sugar in the pot, and stir to combine. Cover the pot, and simmer for 30 minutes. Then stir in the carrots, celery, potatoes, white wine, thyme and bay leaf.
Bring the ingredients to a light boil then simmer, covered, for an additional 20 to 25 minutes. Remove the bay leaf, and season the stew with additional salt and pepper, if needed.
FULL RECIPE AT: