Irish Lamb Stew

Irish Lamb Stew

Soups, Stews and Chili Stews Irish Stew

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Servings per recipe: 10
Calories per serving: 672
Preparation time: 20m
Total cooking time: 2h 45m


  • 1 1/2 pounds thickly sliced bacon, diced
  • 6 pounds boneless lamb shoulder, cut into 2 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1/2 cup water
  • 4 cups beef stock
  • 2 teaspoons white sugar
  • 4 cups diced carrots
  • 2 large onions, cut into bite-size pieces
  • 3 potatoes
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup white wine


  • 1   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • 2   Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • 3   Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • 4   Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrion facts:

Total Fat 39.3g 60%
    Saturated Fat 16.0g  
Cholesterol 163mg 54%
Sodium 1189mg 48%
Potassium 936mg 26%
Total Carbohydrates 26.3g 8%
Dietary Fiber 4g 16%
Protein 46.4g 93%
Sugars 6g  
Vitamin A 8245IU  
Vitamin C 17mg  
Calcium 82mg  
Iron 5mg  
Thiamin 0mg  
Niacin 21mg  
Vitamin B6 1mg  
Magnesium 67mg  
Folate 58mcg