irish lamb stew

★★★★★ 1 Review
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By Karla Boyle
from Kirkland, WA

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.

serves 8-10
prep time 30 Min
cook time 2 Hr

Ingredients For irish lamb stew

  • 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 lg
    purple onion peeled and finely chopped
  • 1 c
    dry white wine
  • 4 c
    beef stock
  • 1 tsp
  • 6 lg
    carrots - chopped
  • 2 lg
    yellow onions peeled and sliced
  • 3 lg
    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.

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