Irish Lamb Stew
An authentic Irish stew, featuring tender lamb and vegetables, is enriched with bacon for a hearty, flavorful comfort dish.
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Instructions
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Sauté 1/2 pound thinly sliced bacon in a large skillet until crisp, then drain and reserve both the bacon and its fat.
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In a bowl, toss 6 pounds 2-inch lamb pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup flour to coat.
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Using some reserved bacon fat (or vegetable oil), brown the lamb in batches in the same skillet.
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Transfer browned lamb to a Dutch oven, leaving about 1/4 cup fat in the skillet.
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Sauté 2 finely chopped garlic cloves and 1 finely chopped yellow onion in the skillet until the onion slightly colors.
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Add the sautéed garlic-onion mixture, reserved bacon, 4 cups beef stock, and 2 teaspoons sugar to the Dutch oven.
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Cover and simmer for 1 1/2 hours until the lamb is tender.
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Stir in 2 thinly sliced yellow onions, 4 1-inch carrot pieces, 3 pounds 1/2-inch potato pieces, 1 teaspoon dried thyme, 1 bay leaf, and 1/2 cup dry white wine; simmer covered for 1 hour, or until vegetables are tender. Adjust seasoning.
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Garnish with parsley and serve.