Irish Lamb Stew

INGREDIENTS

½ pounds thickly sliced bacon
2 lbs diced boneless lamb shoulder
½ tsp salt
½ tsp black pepper
3 tbsp plain flour
3 cloves of garlic
1 large onion diced
2 pints beef stock 
2 tsp white sugar 
4 carrots, diced 
2 large onions, diced 
3 large potatoes 
1 tsp dried thyme 
2 bay leaves 
250 ml red wine

DIRECTIONS

Place bacon in a large, deep frying pan. 
Cook over medium heat until evenly brown. 
Drain and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. 
Brown meat in frying pan with bacon fat.
Place meat into stock pot. Add the garlic and onion.
Sauté till onion begins to become golden. 
Deglaze frying pan with 1/2 pint water
Add to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until the vegetables are tender.