Irish Lamb Stew

Irish Lamb Stew

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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
  • 3
    bay leaves
  • ·
    fresh mint sprigs
  • ·
    garnish-chopped parsley

How to Make Irish Lamb Stew


  1. Sauté bacon in large frying pan-reserve fat and bacon.
  2. Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
  3. Brown 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.
  4. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar.
  5. Cover 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.
  6. Check for salt and pepper before serving-top with parsley garnish before serving.

Printable Recipe Card

About Irish Lamb Stew

Course/Dish: Other Soups

Show 3 Comments & Reviews

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