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Irish Lamb Stew

@daffl.xyz

A hearty Guinness-style lamb stew with bacon, root vegetables, and herbs.

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. 1
    Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Reserve the bacon fat in the skillet.
  2. 2
    Place lamb, flour, salt, and pepper in a large bowl and toss to coat evenly. Brown the lamb in the bacon fat over medium-high heat. Transfer the browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.
  3. 3
    Cook the onion and garlic in the reserved fat over medium heat until the onion is golden. Deglaze the skillet with water, then pour the onion mixture into the stockpot. Add the bacon, beef stock, and sugar. Cover and simmer 1 1/2 hours.
  4. 4
    Add the carrots, potatoes, onions, wine, thyme, and bay leaves. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Method
Slow Cooking

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0