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Savory Irish Lamb Stew

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PREP TIME
20 min
COOKING TIME
145 min
TOTAL TIME
165 min
SERVINGS
10 servings
Dinner Irish
Savory Irish Lamb Stew
Ingredients
  • 1 1/2 pounds thickly sliced bacon, diced
  • 6 pounds boneless lamb shoulder, cut into 2 inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 4 cups beef stock
  • 2 teaspoons white sugar
  • 4 cups diced carrots
  • 3 potatoes, peeled and cubed
  • 2 large onions, cut into bite-size pieces
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • 2 bay leaves
Instructions
1
Acquire all necessary ingredients and tools.
2
Heat a large skillet over medium-high heat, adding the bacon and stirring occasionally until it reaches an even brown color, approximately 10 minutes. Utilize a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, allowing excess fat to drain. Set aside the reserved bacon fat for later use.
3
Combine lamb, flour, salt, and pepper in a large mixing bowl; mix until the meat is evenly coated. Sear the lamb in the reserved bacon fat over medium-high heat, then transfer it to a large stockpot, reserving 1/4 cup of the fat for cooking.
4
Cook the onion and garlic in the reserved bacon fat over medium heat, stirring occasionally until the onion reaches a golden color. Deglaze the skillet with water and pour the cooked onion mixture into the stockpot, adding it to the simmering lamb. Include the reserved bacon fat, beef stock, and sugar in the stockpot. Cover and let it simmer for 1 1/2 hours.
5
Add carrots, potatoes, onions, red wine, thyme, and bay leaves to the stockpot. Lower the heat and let it simmer, covered, until the vegetables are tender, approximately 20 minutes.