Irish Lamb Stew
Featured in Allrecipes Magazine

Irish Lamb Stew

357

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"

Ingredients

2 h 45 m {{adjustedServings}} servings 672 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 46.4 g
  • 93%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
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Reviews

357
  1. 459 Ratings

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Great recipe! I simplified this by cooking it in a crock pot for 10 hours on low. Saved time by cooking bacon, and cutting carrots the night before. Did not brown lamb, not necessary when crocki...

I have been meaning to review this for quite awhile so here it is. This definitely deserves a 5 star and more. I started out with the 10 serving recipe and this year will start making it for 3...

I wanted an authentic Irish Stew, and this was it. My family loved it, as long as I didn't tell the kids it was lamb. Teehee. I did use beer instead of wine, and I would make sure the potatoes a...