Traditional Irish Stew with Lamb

Irish Lamb Stew

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Making Irish stew could not be easier, and this recipe shows you how to make it the authentic Irish way using plenty of tasty lamb and wholesome veggies.


  • 1 1/2 pounds diced bacon
  • 6 pounds boneless lamb shoulder, in 2 inch cubes
  • 1/2 cup all-purpose flour
  • 2 teaspoons white sugar
  • 2 bay leaves
  • 1 cup white wine
  • 4 cups diced carrots
  • 3 potatoes
  • 1 teaspoon dried thyme
  • 3 minced garlic cloves
  • 3 chopped yellow onions
  • 1/2 cup water
  • 4 cups beef stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Fry the bacon in a skillet until evenly browned, then drain and crumble it.
  2. Toss the lamb with the flour, salt and pepper in a bowl.
  3. Brown the lamb in the skillet in the bacon fat, then transfer it into a stock pot, leaving 1/4 cup of fat in the skillet.
  4. Saute the garlic with 1 of the onions in the skillet until the onions start to become light brown, then deglaze the skillet with the water.
  5. Add the onion mixture to the skillet with the bacon, stock and sugar.
  6. Cover and simmer for 1 1/2 hours.
  7. Add the potatoes, carrots, remaining onions, thyme, bay leaves and wine to the pot.
  8. Turn the heat down and simmer covered for 20 minutes or until all the veggies are tender.


Irish stew can be garnished with some fresh parsley, like in the picture.
It is even better the following day so a lot of people will make this a day in advance then reheat it gently. The flavors just seem more intense that way.