Easy Lamb Stew

In a large dutch oven or soup pot, add the diced bacon and cook over medium-high heat until crispy. Leave the bacon grease in the pot and place the cooked bacon to a plate.

Pat the meat dry with paper towels and sprinkle each piece with salt, garlic powder, and pepper. (I like to massage it into each piece).

Then sprinkle the lamb with flour and toss until coated completely.

In the same dutch oven, heat 1 tablespoon of oil over medium-high heat and sear each of the lamb pieces for about 2-3 minutes each side. Don't overcrowd the pot. Cook batches if necessary. Add another tablespoon oil to the dutch oven between with each batch as needed. Place the cooked lamb pieces on a plate and set aside.

In the same pot, add the onions and sauté for about 5 minutes until it is translucent.

Add in the garlic and sauté for an additional minute.

Next, add in the broth, wine, tomato paste, thyme leaves, and bay leaves and stir.

Place the seared lamb and bacon back to the pot and bring to a boil.

Cover with a lid and reduce the heat to a simmer and cook for 1 hour and 30 minutes until the meat begins to get tender.

After 1 1/2 hours, add the potatoes and carrots and cover with the sauce.

Cover again and simmer for an additional 20-25 minutes until the potatoes are fork tender.

Stir in the green peas and let it cook for an additional 10 minutes.

Garnish with fresh thyme or parsley if desired.

Enjoy over mashed potatoes, rice or egg noodles. If serving it over mashed potatoes, you can leave out the added potatoes. Serve with crusty bread.