Irish Lamb Stew

    Irish Lamb Stew


    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!

    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

    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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