“Hearty and traditional Irish lamb stew. It’s best to refrigerate the stew overnight, and reheat it the next day for eating. This Flavorful Irish Lamb Stew ‘ages’ well!”
Prep: 20 m Cook: 2 h 25 m Ready In 2 h 45 m
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To make this Flavorful Irish Lamb Stew, You’ll need the following Ingredients:
Ingredients:
1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
½ cup all-purpose flour
1 large onion, chopped
½ cup of water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave ¼ cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with ½ cup of water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 ½ hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Flavorful Irish Lamb Stew
Equipment
- Skillet
- Mixing Bowl
- Stockpot
Ingredients
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2 inch pieces
- ½ tsp salt
- ½ tsp ground black pepper
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 1 large onion, chopped
- ½ cup of water
- 4 cups beef stock
- 2 tsp white sugar
- 4 cups diced carrots
- 2 large onions, cut into bite-size pieces
- 3 potatoes
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup white wine
Instructions
- 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 ¼ cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with ½ cup of water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 ½ hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.