Irish Lamb Stew
A comforting stew featuring slow-simmered lamb, root vegetables, and crispy bacon in a rich, glossy broth.
Ingredients
Main Ingredients
- 2.7 kg lamb shoulder, cut into cubes Bone-in is preferable for depth of flavor.
- 680 g diced bacon Use thick-cut smoked bacon.
- 960 ml beef stock Use low-sodium or homemade for best control.
- 240 ml dry white wine Adds acidity to balance flavors.
- 600 g diced carrots Adds sweetness to the stew.
- 3 large potatoes (unpeeled), cubed Waxy varieties work best for texture.
Seasonings
- 65 g plain flour For coating the lamb.
- 2.5 g salt Adjust according to taste.
- 2.5 g black pepper To taste.
- 5 g dried thyme Herbal flavor enhancer.
- 2 ea bay leaves To be removed before serving.
- 10 g sugar Balances richness of the broth.
Aromatics
- 1 large chopped onion For flavor base.
- 3 cloves minced garlic Enhances depth of flavor.
- 2 large onions, cut into quarters Adds sweetness and aroma when cooked.
Liquid
- 120 ml water Used for deglazing the pot.
Instructions
Preparation
- Cook the bacon until crispy in a large Dutch oven, then reserve the fat.
- Toss the lamb with flour, salt, and pepper.
Cooking
- Sear the lamb in batches in the reserved bacon fat until browned.
- Sauté chopped onion and garlic until softened.
- Deglaze the pot with water, scraping up any browned bits.
- Combine bacon, lamb, stock, sugar, vegetables, wine, and herbs in the pot.
- Bring to boil, then simmer covered for 2-2.5 hours.
- Finish by removing bay leaves, adjust seasoning, and serve.
Notes
For best results, let the stew sit for 10-15 minutes off the heat before serving. Great for batch cooking and freezing.