Lamb stew recipe made with seasoned cubes of lamb browned in bacon fat, then simmered with vegetables and herbs for a hearty, one-pot Irish feast.
Preparation Time
20 mins
Cooking Time
2 hr 25 mins
Total Time
2 hr 45 mins
Calories
672 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add carrots, potatoes, onions, wine, thyme, and bay leaves to the stockpot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
Ingredients
2 teaspoons white sugar
1 cup white wine
1 large onion, chopped
1 teaspoon dried thyme
3 cloves garlic, minced
3 potatoes, peeled and cubed
2 bay leaves
4 cups beef stock
6 pounds boneless lamb shoulder, cut into 2 inch pieces
