Recipes Soups, Stews and Chili Recipes Stews Irish Stew Recipes Irish Lamb Stew 4.7 (610) 484 Reviews 52 Photos This lamb stew recipe is hearty and delicious. It's best to refrigerate the stew overnight and reheat it the next day for eating. This stew "ages" well! Submitted by Danny O'Flaugherty Updated on November 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 52 52 52 52 52 Prep Time: 20 mins Cook Time: 2 hrs 25 mins Total Time: 2 hrs 45 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2 inch pieces ½ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper 1 large onion, chopped 3 cloves garlic, minced ½ cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 3 potatoes, peeled and cubed 2 large onions, cut into bite-size pieces 1 cup white wine 1 teaspoon dried thyme 2 bay leaves Directions Gather all ingredients. Dotdash Meredith Food Studios Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet. Dotdash Meredith Food Studios Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet. Dotdash Meredith Food Studios Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into the stockpot. Add bacon, beef stock, and sugar to the stockpot. Cover and simmer for 1 1/2 hours. Dotdash Meredith Food Studios Add carrots, potatoes, onions, wine, thyme, and bay leaves to the stockpot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 672 Calories 39g Fat 26g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 672 % Daily Value * Total Fat 39g 50% Saturated Fat 16g 78% Cholesterol 163mg 54% Sodium 1189mg 52% Total Carbohydrate 26g 10% Dietary Fiber 4g 14% Total Sugars 6g Protein 46g 93% Vitamin C 17mg 19% Calcium 82mg 6% Iron 5mg 27% Potassium 936mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved