Irish Lamb Stew with Bacon

This Irish-style lamb stew combines seared lamb shoulder, bacon, potatoes, carrots, onions, thyme, and bay leaves in a wine-and-stock broth. It is a large-batch, slow-simmered meal: give the lamb time to become fork-tender, then taste the broth and adjust the seasoning before serving.

Why Make This Irish Lamb Stew

Browning the bacon and lamb first builds a savory base for the vegetables and broth. Lamb shoulder is suited to a long, gentle simmer, and the potatoes and carrots make the stew hearty enough to serve in deep bowls with bread.

Ingredients

• 680g diced bacon
• 2.7kg lamb shoulder, cut into cubes
• 65g plain flour
• 2.5g salt
• 2.5g black pepper
• 1 large chopped onion
• 3 minced garlic cloves
• 120ml water
• 960ml beef stock
• 10g sugar
• 600g diced carrots
• 3 cubed potatoes (unpeeled)
• 2 large onions, cut into quarters
• 240ml dry white wine
• 5g dried thyme
• 2 bay leaves

How to Make Irish Lamb Stew

1. Set a large Dutch oven over medium heat. Add the diced bacon and cook until browned and crisp, about 8–10 minutes. Transfer it to a plate, leaving the rendered fat in the pot.
2. Pat the lamb dry. Toss it with the flour, salt, and pepper. Brown the lamb in batches in the bacon fat, turning to color the sides. Transfer each batch to the plate with the bacon; avoid crowding the pot.
3. Add the chopped onion to the pot and cook for 3–4 minutes, stirring to loosen browned bits. Add the garlic and cook for about 1 minute.
4. Pour in the water and scrape the bottom of the pot. Return the bacon and lamb, then add the beef stock, sugar, carrots, potatoes, quartered onions, white wine, thyme, and bay leaves.
5. Bring the liquid just to a boil, then lower the heat, cover, and simmer gently for 2–2½ hours. Stir partway through and check that the lamb becomes fork-tender and the vegetables are cooked. Keep the stew at a gentle simmer rather than a hard boil.
6. Remove the bay leaves. Taste the broth and adjust salt and pepper before serving hot.

Serving Suggestions

Ladle the stew into deep bowls and serve with bread to soak up the broth. Since this is a substantial stew with meat, potatoes, and vegetables, a simple green side is enough.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the stove until steaming hot, stirring occasionally. The stew can also be frozen in portions for up to 3 months; thaw it overnight in the refrigerator and reheat thoroughly.

Tips for Tender Lamb Stew

• Brown the lamb in batches so it sears rather than steams.
• Trim unusually large pieces of surface fat, but leave enough marbling for the long simmer.
• Keep the stew at a low simmer; a rapid boil can make the meat less tender.
• Start checking the lamb near the lower end of the suggested cook time; piece size and pot temperature affect how long it takes.
• Remove the bay leaves before serving and taste the broth after it has reduced.

Variations

Lamb shoulder is the cut specified here. Other stewing cuts may need a different amount of time to become tender. You can replace some of the carrots with peas or green beans, adding quick-cooking vegetables near the end so they do not become mushy.

Frequently Asked Questions

Can I use another cut of lamb?
Yes, a stewing cut such as lamb leg can be used, but tenderness and cooking time may vary. Check by piercing a piece with a fork rather than relying only on the clock.

Do I need to deglaze the pot?
Deglazing with the listed water lifts browned bits from the base of the pot and incorporates them into the stew.

Can I make the stew ahead?
Yes. Cool and refrigerate it promptly, then reheat gently until hot throughout. The flavors may meld while it rests.

For another Irish one-pot dinner, try Dublin coddle. For safe cooking temperatures, see the FoodSafety.gov temperature chart.

Why Irish Lamb Stew Needs a Gentle Simmer

Irish lamb stew develops its savory broth as the lamb and vegetables cook slowly together. Keep the simmer gentle and check that the lamb is fork-tender before serving. This Irish lamb stew is substantial enough to serve in bowls with bread alongside.

Gordon Ramsay’s Irish Lamb Stew

Print Recipe

A hearty and comforting Irish lamb stew with tender lamb, crispy bacon, and wholesome vegetables, perfect for chilly nights.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 150 minutes
• Total Time: 180 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: None

Ingredients

• 680g diced bacon
• 2.7kg lamb shoulder, cut into cubes
• 65g plain flour
• 2.5g salt
• 2.5g black pepper
• 1 large chopped onion
• 3 minced garlic cloves
• 120ml water
• 960ml beef stock
• 10g sugar
• 600g diced carrots
• 3 cubed potatoes (unpeeled)
• 2 large onions, cut into quarters
• 240ml dry white wine
• 5g dried thyme
• 2 bay leaves

Instructions

1. Cook the bacon in a Dutch oven until crispy, about 8-10 minutes. Remove and set aside, keeping the fat in the pot.
2. Toss the lamb cubes with flour, salt, and pepper until well coated.
3. Sear the lamb in batches in the hot bacon fat until browned, about 3-4 minutes for each batch. Remove and set aside.
4. Cook the chopped onion for 3-4 minutes, then add the minced garlic for another minute.
5. Deglaze the pot with 120ml of water, scraping up any browned bits.
6. Return the bacon and seared lamb to the pot. Add beef stock, sugar, diced carrots, cubed potatoes, quartered onions, dry white wine, dried thyme, and bay leaves.
7. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 120-150 minutes, or until the lamb is fork-tender, stirring halfway through.
8. Remove the bay leaves, adjust seasoning as needed, and serve hot.

Notes

Serve in deep bowls with fresh bread on the side to soak up the broth. This stew can be made ahead of time for enhanced flavors.