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Irish Lamb Stew
Irish Lamb Stew is a traditional Irish recipe for a classic stew of bacon, lamb, onion, carrot and potatoes cooked in a white wine, beef stock and water base thickened with flour and flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Lamb Stew.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Pork RecipesLamb RecipesVegetable RecipesIrish Recipes
There are many recipes for lamb stews across the British Isles, what marks this out as particularly Irish is the use of bacon (lots of bacon) in the recipe.
Ingredients:
700g thickly-sliced bacon, diced
2.75kg boneless lamb shoulder, cut into 5cm pieces
1/2 tsp salt
1/4 tsp freshly-ground
black pepper
60g plain flour
3 garlic cloves, minced
1 large onion, chopped
120ml water
950ml beef stock
2 tsp sugar
500g carrot, diced
2 large onions, cubed
3 potatoes, cubed
1/4 tsp dried thyme
2
bay leaves
250ml white wine
Method:
Add the bacon to a large frying pan and cook on medium heat until it renders its fat and cooks to a golden brown. Set aside to cool then crumble.
Add the flour to a large mixing bowl and season with the salt and pepper before adding the meat. Toss to coat then transfer to the frying pan and cook in the bacon fat. Transfer the meat to a large stock pot then add the garlic and onion to the frying pan and cook until the onion becomes soft and a golden colour (about 6 minutes). Transfer the onion and garlic to the stock pot then deglaze the pan with 120ml water and add this liquid to the stock pot.
Add the carrots, potatoes, thyme, bay leaves and wine to the pot and stir to combine. Reduce the heat to a simmer, cover the pot and cook gently for about 25 minutes, or until the vegetables are tender.
