Authentic Lamb Stew

Authentic Irish Lamb Stew
  • 225 gm thick sliced bacon, diced
  • 2kg 700gm lamb, boneless shoulder, cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 cloves garlic, peeled and finely chopped
  • 1 large yellow onion, peeled and finely chopped
  • 4 cups beef stock, homemade or canned
  • 2 teaspoons sugar
  • 4 cups carrots, cut into 1-inch pieces
  • 2 large onions, yellow, peeled and sliced
  • 1kg 350gm potatoes, peeled, quartered, and cut into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup dry white wine
  • Garnish: parsley (chopped)


  • Gather the ingredients.
  • Sauté the bacon in a large frying pan. Reserve the fat and the bacon.
  • Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
  • Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.
  • Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.
  • Add the garlic and 1 chopped yellow onion to the pan and sauté until the onion begins to color a bit.
  • Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
  • Cover and simmer for 1 1/2 hours, or until tender.
  • Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.
  • Check for salt and pepper before serving and add if needed.
  • Top with the parsley garnish before serving.
  • Enjoy!

Make this stew the day before, as it is even better reheated. The flavors have time to blend together more and result in a more flavorful dish.

This great family recipe is thanks to



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