Rating: 4.62 stars
603 Ratings
  • 5 star values: 438
  • 4 star values: 120
  • 3 star values: 30
  • 2 star values: 11
  • 1 star values: 4

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!

Recipe Summary test

prep:
20 mins
cook:
2 hrs 25 mins
total:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

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  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

  • 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.

  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts

672 calories; protein 46.4g; carbohydrates 26.3g; fat 39.3g; cholesterol 162.7mg; sodium 1189.4mg. Full Nutrition
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Reviews (466)

Most helpful positive review

Rating: 5 stars
12/21/2007
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!!!! Read More
(472)

Most helpful critical review

Rating: 2 stars
09/13/2010
I give this Irish Lamb Stew 5 stars for taste, but the instructions are lackluster. Are you serious that step 4 "for 20 minutes until vegetables are tender" are correct"? Carrots take much long to make tender in a pre-boiling pot of water alone. Sorry, unless you expect raw crunchy carrots and potato bits step 4 needs to start within 30 minutes after step 3. Secondly, the prep time is not 20 minutes. I am marking this a 2 out 5 Stars for the prep time alone. The taste is incredible, but the aggravation of making this dish is not worth the trouble. This recipe failed for me as explained. Read More
(73)
603 Ratings
  • 5 star values: 438
  • 4 star values: 120
  • 3 star values: 30
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
12/21/2007
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!!!! Read More
(472)
Rating: 5 stars
10/03/2007
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. Read More
(274)
Rating: 5 stars
03/08/2003
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! Read More
(240)
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Rating: 5 stars
02/22/2006
When I took the first taste of this stew - I about died! It was so delicious and relatively easy to make! I used just over half the amount of meat the recipe called for. There wasn't enough available at the store. It turned out perfect!! I was pleased with my results, it couldn't have been better. However, the next time I made the recipe, I used the full amount - and boy did it make a difference. It was way too much meat. I couldn't eat very much, it was too rich. I would suggest using less meat than is called for and more vegetables. This is my new cold-weather dish! When I made it for my extended family, the response was overwhelming! Even my husband - who never gets excited about any foods - was very vocal about his fondness of this dish. With his thumbs-up, I knew I had a winner. Thank you so much for sharing! Read More
(119)
Rating: 4 stars
03/18/2007
Very good recipe. I did tweak quite a bit. Scaled recipe for 6 servings and made the following changes: 1/2 lb bacon(good bacon from meat counter) 2 lbs lamb steaks 1 onion divided 1 Tbs brown sugar no thyme 1/2 C red wine to deglaze pan Then threw everything in crock pot after browning and sauteing and deglazing, cooked on low 4 hrs added 1 Cup or so Guinness, cooked another hour, stirred in fresh, chopped parsley and served with Irish brown soda bread(by Andrea Doyle, also from this site) Read More
(89)
Rating: 2 stars
09/13/2010
I give this Irish Lamb Stew 5 stars for taste, but the instructions are lackluster. Are you serious that step 4 "for 20 minutes until vegetables are tender" are correct"? Carrots take much long to make tender in a pre-boiling pot of water alone. Sorry, unless you expect raw crunchy carrots and potato bits step 4 needs to start within 30 minutes after step 3. Secondly, the prep time is not 20 minutes. I am marking this a 2 out 5 Stars for the prep time alone. The taste is incredible, but the aggravation of making this dish is not worth the trouble. This recipe failed for me as explained. Read More
(73)
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Rating: 5 stars
10/11/2006
This was good. I followed the recipe for the most part. Didnt see any need to change it:) I did add the carrots in a little earlier then the potatoes, I like mine to be soft. Added some Rosemary and parsley seemed to give it more flavor then just the beef stock. I needed to add more liquid so put a little more wine in and a bit of water and all was good. Stew should be left to sit for a while before serving it tastes so much better warmed up!!! Oh I added a little mash potato, Every homemade stew I have had in Ireland had both. and I liked it!!!! Read More
(55)
Rating: 5 stars
01/25/2004
Very tasty recipe. I left out the bacon and used a bit of olive oil instead to cut down on the fat. Thanks for sharing!! Read More
(49)
Rating: 4 stars
08/11/2012
Sitting here in Wicklow Ireland and looking through recipes for dinner tomorrow. I usually look here as I can find something a wee bit different to the usual fare on Irish websites. I cooked this with the wine which I found odd putting into s stew but hey I did say I wanted something different to Irish food. The recipe is perfect but God the wine ruins it. Leave it out. Traditionally we don't put any alcohol into stews. Stews came from a time when people had very little and if they had a bottle of guinness etc they certianly wouldnt have wasted it on cooking. Wine was something the Irish never had accept the upper class british here at the time so that deffinitly wouldnt have been in a stew. As I said the reipe is perfect but leave out the bitter wine and its gorgeous. Read More
(48)