Irish Lamb Stew Recipe

Name: Irish Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 large onions, cut into bite-size pieces; 3 potatoes; 1 teaspoon dried thyme; 2 bay leaves; 1 cup white wine

Servings: persons

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 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

3190

kcal

Calories

215

Fat

Carbs

242

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Irish Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Lamb Stew

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