Traditional Spanish Lamb Stew with Roasted Peppers and Tomatoes

Large Onion, chopped

each

Garlic Clove, chopped

each

Bacon, cut crosswise into thin strips

0 oz

Olive Oil

tablespoons

Tomatoes, peeled and chopped

0 lb

Sugar

teaspoons

Boneless Lamb, cut into large pieces (2.5 to 3 inches)

0 lb

Salt

to taste

Bell Pepper, roasted, peeled, seeded, cut into 8 strips each

each

Green Bell Peppers, roasted, peeled, seeded, cut into 8 strips each

each

Dry White Wine

cups

Black Pepper

to taste