Irish Lamb Stew Recipe

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Irish Lamb Stew

Lauren Conforti


My husband tweaked this to make it his own. I was never really big on lamb, until my husband started cooking it for me. This is absolutely a knock-your-socks-off dinner! Be warned, however.... Everything is cooked in the bacon fat! But, this is the best tasting Lamb Stew I have ever had! Definitely a keeper for special occasions.

☆☆☆☆☆ 0 votes
Stove Top


1/2 lb
thickly sliced bacon, diced
2-3 lb
boneless lamb shoulder, cut into 2 inch pieces (can also use lamb chops cut off the bone)
1/4 tsp
1/4 tsp
ground black pepper
1/4 c
all-purpose flour
2 clove
garlic, minced
1/4 c
2 c
beef stock
1 tsp
white sugar
2 c
diced carrots
carrots, quartered
2 stalk(s)
celery, quartered
1 medium
yellow onion, quartered
1 large
red onion, cut into bite-size pieces
potatoes, diced
1/2 tsp
dried thyme
bay leaf
1/2 c
white wine


1Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Set aside.
2Fry bacon in a large, deep skillet over medium high heat until evenly brown. Remove from pan and set aside on paper towels.
3Brown meat in frying pan with bacon fat. When browned, remove to stock pot.
4Saute the garlic and yellow onion in the bacon fat till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, quartered carrots & celery, and sugar. Cover and simmer for 1 1/2 hours.
5Remove & dispose of quartered boiled vegetables from the pot with slotted spoon. Add diced carrots, red onions, diced potatoes, thyme, bay leaf, and wine to pot, and simmer covered for 20 minutes or until vegetables are tender.

About this Recipe

Main Ingredient: Lamb
Regional Style: Irish