Irish Lamb Stew

    Irish Lamb Stew

    (521)
    2saves
    2hr30min


    465 people made this

    About this recipe: Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

    Ingredients
    Serves: 10 

    • 750g thickly sliced smoked bacon, diced
    • 3 kg boneless lamb shoulder, cut into 5cm pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup plain flour
    • 3 cloves garlic, crushed
    • 1 large onion,peeled and chopped
    • 1/2 cup (125ml) water
    • 4 cups (1L) beef stock
    • 2 teaspoons white sugar
    • 4 cups peeled and diced carrots
    • 2 large onions,peeled and finely chopped
    • 3 potatoes
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 cup (250ml) white wine

    Directions
    Prep:20min  ›  Cook:2hr10min  ›  Ready in:2hr30min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown and crisp. Drain, crumble, and set aside.
    2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in the frying pan with bacon fat.
    3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and onion,cook and stir till onion begins to become golden.
    4. 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.
    5. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
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    Reviews and ratings
    Global ratings:
    (521)

    Reviews in English (519)

    by
    419

    Great recipe! I simplified this by cooking it in a crock pot for 10 hours on low. Saved time by cooking bacon, and cutting carrots the night before. Did not brown lamb, not necessary when crocking for so long. Just tossed the taters, carrots, onions,and garlic in pot. Added lamb, Then added the stock and wine mixed with spices on top of lamb. However, I did thicken with some flour; Just turned crock on high and stired for the last five to ten minutes. Made it very thick and hearty! Served it in sour dough bread bowls...It is now an Easter tradition!!!!  -  28 Mar 2005  (Review from Allrecipes US | Canada)

    by
    256

    I have been meaning to review this for quite awhile so here it is. This definitely deserves a 5 star and more. I started out with the 10 serving recipe and this year will start making it for 30 servings as my closest friends want it and their friends also want it. I had to buy a 20 quart stock pot so it could hold all the ingredients. The flavor is just fantastic and worth the time and effort it takes to make. I use boneless leg of lamb as none of the grocery stores I went to can get all the pounds of the lamb shoulder I need, but it still tastes great and even better after letting the flavors meld together for a few days in the refrigerator. I round it off with a few loaves of Irish Soda Bread. This makes a great gift for those friends that have already bought everything they want. Thanks Danny for a lifetime keeper of a recipe.  -  03 Oct 2007  (Review from Allrecipes US | Canada)

    by
    224

    I wanted an authentic Irish Stew, and this was it. My family loved it, as long as I didn't tell the kids it was lamb. Teehee. I did use beer instead of wine, and I would make sure the potatoes are cubed. It's absolutely better after a few days, which I didn't think was possible. I wish lamb was less expensive, because I would make this much more often if it were. I can't wait to make this again!  -  04 Apr 2002  (Review from Allrecipes US | Canada)

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