Irish Lamb Stew

Name: Irish Lamb Stew
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Ingredients: 1.5 pounds thickly sliced bacon, diced; 6 pounds boneless lamb shoulder, cut into 2 inch pieces; 0.5 cup all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 large onion, chopped; 3 cloves garlic, minced; 0.5 cup water; 4 cups beef stock; 2 teaspoons white sugar; 4 cups diced carrots; 3 potatoes, peeled and cubed; 2 large onions, cut into bite-size pieces; 1 cup white wine; 1 teaspoon dried thyme; 2 bay leaves

4.7

(606)

480 Reviews

51 Photos

This lamb stew recipe is hearty and delicious. It's best to refrigerate the stew overnight and reheat it the next day for eating. This stew "ages" well!

Recipe by Danny O'Flaugherty

Updated on February 20, 2023

51

Prep Time:

20 mins

Cook Time:

2 hrs 25 mins

Total Time:

2 hrs 45 mins

Servings:

10

Jump to Nutrition Facts

Ingredients

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 large onion, chopped
3 cloves garlic, minced
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
3 potatoes, peeled and cubed
2 large onions, cut into bite-size pieces
1 cup white wine
1 teaspoon dried thyme
2 bay leaves

Directions

Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.
Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into the stockpot. Add bacon, beef stock, and sugar to the stockpot. Cover and simmer for 1 1/2 hours.
Add carrots, potatoes, onions, wine, thyme, and bay leaves to the stockpot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.

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Nutrition Facts (per serving)

672	Calories
39g	Fat
26g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 672
% Daily Value *
Total Fat 39g	50%
Saturated Fat 16g	78%
Cholesterol 163mg	54%
Sodium 1189mg	52%
Total Carbohydrate 26g	10%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 46g
Vitamin C 17mg	86%
Calcium 82mg	6%
Iron 5mg	27%
Potassium 936mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.