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–+ servings

Irish Lamb Stew

Irish lamb stew has its roots in the rugged landscapes and rich agricultural practices of Ireland. Traditionally, this stew was made by Irish farmers using whatever ingredients they had on hand, making it a versatile and practical dish. Lamb, known for its tender meat and rich flavor, was often a staple in rural diets, while root vegetables and herbs added depth and nourishment.
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Prep Time 20 minutes
Cook Time 2 hours 1 minute
Course dinner
Cuisine irish
Servings 6 Servings

Ingredients
  

  • 2 pounds lamb shoulder, cut into chunks
  • 4-5 Pieces of bacon diced
  • 1 Onion diced
  • 2 cups Carrots cut into one inch pieces
  • 1½ pounds Potatoes, small red or yukon quartered
  • 2 tbsp Butter
  • 1/4 cup Flour
  • 1 tbsp Worstershire sauce
  • 2 tbsp Tomato paste
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 tsp Kosher salt divided
  • 1 tsp Fresh ground black pepper divided
  • 1 cup Red wine or one can of Guinness beer
  • 4 cups Beef stock
  • 2 Bay leaves

option add ins

  • 2 cups Cramini mushroms, quartered
  • 1 cup Parsnip, cut into one inch cubes
  • 1 cup Celery cut into one inch pieces
  • A few fresh thyme sprigs

Instructions
 

  • In a large dutch oven, cook bacon until brown
  • While the bacon is cooking, add half the salt, pepper and flour to the lamb and toss to coat.
  • Remove the bacon and leave the bacon drippings in the pot and add the onions and cook 3 to 5 minutes over medium high heat until translusent.
  • Add the garlic and butter and let cook one minute, then add the remaining flour and cook for one more minute.
  • Add the tomato paste and cook for one more minute, and then add the wine, scraping up the bottom, and cook for one minute longer.
  • Add the beef stock
  • Add in the seasongs, salt, and pepper, and worstershire sauce and stir well.
  • Add in all the remaining vegetables, Bacon and bay leaves, stirring well and adding the final cup of beef stock if needed to cover everything.
  • Reduce the heat to low and cover the pot. Let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through, stirring occasionally. If the stew becomes too thick, you can add a bit more beef stock to reach your desired consistency.
  • Or cover the pot and place in a 325 degree oven for 2 to 2½ hours or until the lamb is tender and the vegetables are cooked through,
  • Taste the stew and adjust the seasoning with salt and pepper as needed. Allow the stew to rest for a few minutes before serving.
  • Ladle the stew into bowls, pair your stew with crusty bread or soda bread to soak up the flavorful broth.
Keyword lamb stew
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