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F E B R U A R Y / M A R C H 2 0 1 7 M A C O N M A G A Z I N E | 79 Preheat oven to 325 degrees. Season the meat with salt and pepper, place in a large bowl, and toss with the flour. Heat the oil in a large Dutch oven or wide- bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat in batches, until well- browned on all sides, 6-8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot. Add the tomato paste, wine, broth, onion, bay leaves, thyme and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (meat should be barely submerged), cover and transfer to the oven. Cook for 2 hours. Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about one hour more. Serves 8. >> IRISH LAMB STEW A hearty and traditional Irish lamb stew, this recipe "ages" well – it's even better the next day after refrigerating overnight and then reheating. 1 1/2 pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2-inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 additional large onions, cut into bite-size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble 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 stockpot, leaving 1/4 cup of fat in frying pan. Add the garlic and onion and sauté until onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stockpot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours. Add carrots, additional onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes or until vegetables are tender. Serves 10. SAVORY PORK STEW A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew. This recipe utilizes the convenience of a slow cooker.