Irish Lamb Stew

Irish Lamb Stew Recipe

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Karla Boyle


Three teenage boys and a husband who all love to eat :)

I make this soup 4-6 times a year, whenever I find lamb on sale. There is always leftovers which the boys claim taste even better than the first night.

★★★★★ 1 vote
30 Min
2 Hr


2 lb
boneless lamb shoulder cut into 2-inch cubes
1/2 lb
thickly sliced bacon, diced
1 tsp
1/2 tsp
freshly ground black pepper
1/2 c
all purpose flour
2 clove
garlic, peeled and finely chopped
1 large
purple onion peeled and finely chopped
1 c
dry white wine
4 c
beef stock
1 tsp
6 large
carrots - chopped
2 large
yellow onions peeled and sliced
3 large
potatoes peeled, quartered and cut into 1/2 inch pieces
1 tsp
dried thyme, whole
bay leaves
fresh mint sprigs
garnish-chopped parsley


1Sauté bacon in large frying pan-reserve fat and bacon.
2Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
3Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and sauté till onion begins to color.
4Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar.
5Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.
6Check for salt and pepper before serving-top with parsley garnish before serving.

About Irish Lamb Stew

Course/Dish: Other Soups