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Irish Lamb Stew

Irish Lamb Stew

  • Prep

    20 m
  • Cook

    2 h 25 m
  • Ready In

    2 h 45 m
Danny O'Flaugherty

Danny O'Flaugherty

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TRACYCOOK
345

TRACYCOOK

12/21/2007

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 crocking for so long. Just tossed the taters, carrots, onions,and garlic in pot. Added lamb, Then added the stock and wine mixed with spices on top of lamb. However, I did thicken with some flour; Just turned crock on high and stired for the last five to ten minutes. Made it very thick and hearty! Served it in sour dough bread bowls...It is now an Easter tradition!!!!

Gwen
233

Gwen

10/3/2007

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 30 servings as my closest friends want it and their friends also want it. I had to buy a 20 quart stock pot so it could hold all the ingredients. The flavor is just fantastic and worth the time and effort it takes to make. I use boneless leg of lamb as none of the grocery stores I went to can get all the pounds of the lamb shoulder I need, but it still tastes great and even better after letting the flavors meld together for a few days in the refrigerator. I round it off with a few loaves of Irish Soda Bread. This makes a great gift for those friends that have already bought everything they want. Thanks Danny for a lifetime keeper of a recipe.

IRISHEYES
201

IRISHEYES

3/8/2003

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 are cubed. It's absolutely better after a few days, which I didn't think was possible. I wish lamb was less expensive, because I would make this much more often if it were. I can't wait to make this again!

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