Irish Lamb Stew Recipe

This hearty lamb stew is both delicious and satisfying. For optimal flavor, refrigerate the stew overnight and reheat it the next day.

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

1. Gather all ingredients.
2. In a large skillet, cook the bacon over medium-high heat. Stir occasionally until browned, about 10 minutes. Use a slotted spoon to place the bacon on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
3. In a large mixing bowl, combine lamb, flour, salt, and pepper, tossing to coat evenly. Brown the lamb in the reserved bacon fat over medium-high heat. Afterward, transfer the browned meat to a stockpot, leaving ¼ cup of fat in the skillet.
4. In the reserved fat, cook the chopped onion and minced garlic over medium heat until the onion is golden. Deglaze the skillet with water and pour the onion mixture into the stockpot. Then, add bacon, beef stock, and sugar to the stockpot. Cover and let it simmer for 1 ½ hours.
5. Add diced carrots, cubed potatoes, bite-sized onions, wine, thyme, and bay leaves to the stockpot. Reduce the heat and continue to simmer, covered, until vegetables are tender—about 20 minutes.