Irish Lamb Stew is a comforting and hearty dish that captures the essence of traditional Irish home cooking. Rich, flavorful, and soul-warming, this stew has been a staple of Irish kitchens for generations. It evokes the rustic charm of the Irish countryside, where tender lamb is simmered slowly to perfection, infusing the broth with its deep, savory taste. The result is a satisfying meal, full of warmth and depth, perfect for cozying up on a chilly day. The earthy flavors meld together beautifully, creating a dish that feels like a true reflection of Ireland’s culinary heritage—a meal to share with loved ones, celebrated for both its simplicity and its heartiness.
Irish Lamb Stew
Irish Lamb Stew is a traditional, hearty dish that embodies the flavors of Ireland’s rich culinary heritage. Known for its tender lamb, slow-cooked to perfection, the stew offers a comforting combination of rich, savory broth and vegetables.
Ingredients
- 1½ 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
Instructions
- Collect all the required ingredients before starting. Having everything—from the lamb and bacon to the vegetables and spices—on hand will make the cooking process more efficient and ensure each component contributes to the dish's rich flavors.
- Add the bacon to a large skillet and cook over medium-high heat, stirring occasionally, until it’s evenly crisp and browned, about 10 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Keep the bacon fat in the skillet for later use.
- In a large mixing bowl, combine the lamb, flour, salt, and pepper, tossing to coat the meat evenly. Brown the lamb in the bacon fat in the skillet over medium-high heat, ensuring it gets a nice sear on all sides. Once browned, transfer the meat to a stockpot, leaving about 1/4 cup of fat in the skillet for later use.
- Sauté the onion and garlic in the reserved bacon fat over medium heat until the onion turns golden and fragrant. Add water to deglaze the skillet, scraping up any flavorful bits from the bottom. Transfer the onion mixture into the stockpot, then stir in the bacon, beef stock, and sugar. Cover the pot and let it simmer for 1 1/2 hours, allowing the flavors to meld together.
- Stir the carrots, potatoes, onions, wine, thyme, and bay leaves into the stockpot. Lower the heat and let the stew simmer, covered, for about 20 minutes, or until the vegetables are tender and infused with the rich flavors of the broth.
