-
-
My review
Irish Lamb Stew
Danny O'Flaugherty
"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!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 672Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 449571 Ratings
-
-
-
-
-
Most helpful positive review
3/28/2005
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 crocki...
Most helpful critical review
9/12/2010
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 ...
Most helpful
Most positive
Least positive
Newest
3/28/2005
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 crocki...
10/3/2007
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 3...
4/4/2002
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 a...
10/21/2005
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 a...
3/18/2007
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 bro...
9/12/2010
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 ...
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...
1/14/2003
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!!
1/9/2003
Great flavor! I used boneless lamb loin as my butcher had no shoulder. I put everything in the crock pot, left for work in the AM, came home and enjoyed! Definitely make with the Irish soda brea...