Irish Lamb Stew

This hearty lamb stew braises cubes of browned lamb with veggies in a rich broth until fall apart tender and delicious for a comforting Irish meal.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 25 mins
• Total Time: 2 hr 45 mins
• Calories: 672 Calories

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
• 4 cups diced carrots
• 2 large onions, cut into bite-size pieces
• 0.5 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup water
• 1.5 pounds thickly sliced bacon, diced

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

Gather all ingredients.

Step 4

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 a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½  hours.

Step 5

Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.