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Irish Lamb Stew
Irish Lamb Stew
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Hearty Irish lamb stew: Cubes of lamb seasoned, browned in bacon fat, simmered with vegetables and herbs for a flavorful one-pot dish.
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
Instructions:
  • Prepare all ingredients.
  • In a spacious skillet, sizzle bacon over medium-high heat, stirring occasionally, until perfectly browned, approximately 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon to drain, and keep the flavorful bacon fat in the skillet.
  • In a large mixing bowl, combine lamb with flour, salt, and pepper, ensuring an even coat. Brown the lamb in bacon fat in a skillet over medium-high heat. Transfer the browned lamb to a stockpot, reserving 1/4 cup of fat in the skillet.
  • In the same skillet, sauté the onion and garlic in the flavorful fat over medium heat until the onion turns golden. Deglaze the skillet with water, then transfer the onion mixture to a stockpot. Combine bacon, beef stock, and sugar in the stockpot. Cover and simmer for 1 1/2 hours.
  • Place carrots, potatoes, onions, wine, thyme, and bay leaves in the stockpot. Simmer covered over low heat until vegetables are tender, approximately 20 minutes.

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