Irish Lamb and Bacon Stew

    2 hours 30 minutes

    Hearty and traditional Irish lamb stew with lots of bacon. If possible refrigerate the stew overnight and reheat it the next day to allow the flavours to mingle.

    612 people made this

    Serves: 10 

    • 750g bacon rashers, diced
    • 3 kg boneless lamb shoulder, cut into 5cm pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup plain flour
    • 3 cloves garlic, crushed
    • 1 large onion, peeled and diced
    • 1/2 cup water
    • 4 cups beef stock
    • 2 teaspoons white sugar
    • 4 cups peeled and diced carrots
    • 2 large onions, peeled and finely diced
    • 3 potatoes
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 cup white wine

    Preparation:20min  ›  Cook:2hours10min  ›  Ready in:2hours30min 

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

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    Reviews in English (457)


    I've been making this for years, it's fantastic and re-heats very well. An economical and delicious winter meal!  -  17 Oct 2010


    Great recipe! We make this once a week and love the way it makes the house smell. The best bit: eating the leftovers the next day where the flavour is so much stronger! Thanks. Nicole & Pete  -  23 Sep 2009


    So full of flavour!!! Fantastic winter dish!!!  -  19 Jul 2014