Hearty Irish Lamb Stew with Bacon and Root Vegetables

Recipe Collection: Dinner

Hearty Irish Lamb Stew with Bacon and Root Vegetables warms up your gatherings with a non-vegetarian dish that combines tender lamb, crispy bacon, and a colorful array of root vegetables. Infused with aromatic herbs and a splash of white wine, this gluten-containing stew is perfect for cozy family dinners or festive occasions. Its rich flavor profile makes it versatile enough to serve with crusty bread or a fresh salad.

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Overview

This elevated Irish Lamb Stew is a hearty and flavorful dish perfect for any gathering. With tender lamb, crispy bacon, and a medley of root vegetables, this stew is simmered to perfection with aromatic herbs and a splash of white wine. Prepare it a day ahead to let the flavors meld for an even richer taste.

Diet Type

Non-Vegetarian

Allergies

Gluten

Cuisine

Irish

Serving Size: 10

Cooking Time: 165 minutes

Ingredients

• 1.5 Pounds (lb) bacon, diced
• 6 Pounds (lb) boneless lamb shoulder, divided
• 0.5 Cups all-purpose flour
• 0.5 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 1 Large onion, minced
• 3 Cloves garlic, minced
• 0.5 Cups water
• 4 Cups beef stock
• 2 Teaspoons (tsp) white sugar
• 4 Cups carrots, diced
• 3 Whole potatoes, peeled
• 2 Large onions, sliced
• 1 Cup white wine
• 1 Teaspoon (tsp) dried thyme
• 2 Whole bay leaves

Steps

1. Prepare Ingredients: Gather all ingredients and ensure they are prepped as described.
2. Cook Bacon: In a large skillet, cook the diced bacon over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the skillet.
3. Brown Lamb: In a large mixing bowl, toss the lamb pieces with flour, salt, and pepper until evenly coated. Brown the lamb in the reserved bacon fat over medium-high heat. Transfer the browned lamb to a large stockpot, leaving about 1/4 cup of fat in the skillet.
4. Sauté Aromatics: In the same skillet, cook the chopped onion and minced garlic in the reserved fat over medium heat until the onion is golden. Deglaze the skillet with water, scraping up any browned bits, and pour the mixture into the stockpot with the lamb.
5. Simmer Stew Base: Add the cooked bacon, beef stock, and sugar to the stockpot. Cover and simmer over low heat for 1.5 hours, allowing the flavors to meld.
6. Add Vegetables and Wine: Stir in the diced carrots, cubed potatoes, sliced onion pieces, white wine, thyme, and bay leaves. Reduce the heat and simmer, covered, for an additional 20 minutes, or until the vegetables are tender.
7. Rest and Serve: For best results, let the stew rest overnight in the refrigerator. Reheat slowly before serving to allow the flavors to fully develop. Enjoy your savory herb-infused lamb stew with a side of crusty bread or a fresh green salad.

Enjoy your homemade Hearty Irish Lamb Stew with Bacon and Root Vegetables!