Description
A hearty and comforting Irish lamb stew that comes together in one pot, perfect for a weeknight dinner.
Ingredients
Scale
- 680g Diced Bacon
- 2.7kg Lamb Shoulder
- 65g Plain Flour
- 2.5g Salt
- 2.5g Black Pepper
- 1 Large Chopped Onion
- 3 Minced Garlic Cloves
- 120ml Water
- 960ml Beef Stock
- 10g Sugar
- 600g Diced Carrots
- 3 Cubed Potatoes (Unpeeled)
- 2 Large Onions Cut into Quarters
- 240ml Dry White Wine
- 5g Dried Thyme
- 2 Bay Leaves
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove and set aside.
- Toss the lamb cubes with flour, salt, and pepper until coated.
- In the bacon fat, sear the lamb in batches for about 3-4 minutes each until browned. Remove and set aside.
- Add the chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Pour in the water and scrape the bottom of the pot to deglaze.
- Return bacon and lamb to the pot. Stir in beef stock, sugar, carrots, potatoes, quartered onions, wine, thyme, and bay leaves. Stir and bring to a boil.
- Reduce heat, cover, and simmer for 2 to 2.5 hours, stirring occasionally.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
Serve with crusty bread or buttery rolls to soak up the broth. This stew keeps well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg