Irish Lamb Stew
Our Irish stew is made with tender chunks of lamb, smoky bacon, potatoes, carrots, and onion, slowly simmered into a rich, comforting, melt in your mouth dish. Add a loaf of our Guinness Brown Bread or Irish Soda Bread for dipping, Enjoy!
Servings: 8
Ingredients
- 1/2 lb. thick sliced smoked bacon diced
- 6 lb. boneless lamb shoulder cut into 2-inch pieces
- 1/2 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- olive oil for frying
- 2 cloves garlic peeled and finely chopped
- 1 lg. yellow onion peeled and finely chopped
- 2 stalks celery finely chopped
- 1/2 c. water
- 4 c. beef stock
- 2 tsp. granulated sugar
- 1 lb. carrots peeled and cut into 1-inch pieces
- 2 lg. yellow onions peeled and quartered
- 3 lb. Yukon gold potatoes peeled and cut into 1/2-inch pieces
- 1 tsp. dried thyme leaves
- 1 bay leaf
- 1/2 c. dry white wine
- chopped parsley for garnish
Instructions
- In a large frying pan sauté the bacon over medium heat. Place cooked bacon on a paper towel, reserve the bacon fat, set frying pan aside.
- In a large mixing bowl, stir together flour, salt & pepper. Toss lamb pieces in flour mixture, coat evenly.
- Reheat the frying pan. Working in batches, brown the lamb pieces in reserved bacon fat. If you run out of fat, use a little oil.
- Transfer the browned meat to an 8-10-quart pot with lid.
- Add the garlic, 1 finely chopped onion and celery to the pan, sauté until the onion begins to color a bit.
- Deglaze the frying pan with 1/2 cup of water, add the garlic-onion mixture to the pot, along with the reserved bacon pieces, beef stock, sugar and carrots. Cover and simmer for 1-1/2 hours, or until tender.
- Add the 2 quartered onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender.
- Season the stew with salt and pepper before serving. Garnish with chopped parsley.