Lamb Stew

Bahan-bahan (6 porsi)

• 3 pounds boneless leg of lamb or lamb shoulder (trimmed of excess fat and cut into 1 1/2-inch chunks)
• 1 tablespoon (plus 1 ½ teaspoons kosher salt, divided)
• 2 teaspoons ground black pepper (divided)
• ¼ cup plus 2 tablespoons all-purpose flour (divided)
• 4 ounces thick-cut bacon (cut into ¼-inch strips)
• 1 tablespoon canola oil (as needed)
• 1 large yellow onion (¼-inch diced)
• 6 cloves minced garlic (about 2 tablespoons)
• 2 tablespoons tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Cotes du Rhone)
• 4 cups beef stock
• 6 sprigs fresh thyme (tied into a bundle)
• 1 ½ pounds baby gold potatoes (halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel)
• 1 pound medium carrots (peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots)
• 2 tablespoons unsalted butter (at room temperature)
• 1 tablespoon red wine vinegar
• 1 (10-ounce) package frozen green peas
• ¼ cup chopped fresh parsley