Rating: 4.5 stars
603 Ratings
  • 5 star values: 436
  • 4 star values: 121
  • 3 star values: 31
  • 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

cook:
2 hrs 25 mins
total:
2 hrs 45 mins
prep:
20 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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