Traditional Irish lamb stew
St. Patrick's Day isn't complete without a delicious stew. So for this year's festivities, make a hearty and authentic Irish lamb stew with carrots, potatoes and stout beer. Using traditional ingredients and a few cans of Guinness flavors the lamb wonderfully. A fitting lamb recipe to prepare for your family during this time of year!
A festive lamb stew recipe using hearty and simple ingredients
The stew is best refrigerated overnight and reheated the next day for eating and celebrating. To complete the meal, pair this with homemade Irish soda bread. A bowl of this will feed you for the whole day!
Traditional Irish lamb stew recipe
- 1 pound thickly sliced bacon, diced
- 5 pounds boneless lamb shoulder, cut into cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 5 garlic cloves, chopped
- 2 onions, cut into large pieces
- 1 cup water
- 3 cups beef stock
- 1 teaspoon sugar
- 3 cups carrots, diced
- 4 potatoes, cut into large chunks
- 2 teaspoons dried thyme
- 3 bay leaves
- 2 cans Guinness stout beer
- Cook bacon in a large stockpot over medium-high heat until brown. Crumble and set aside.
- Toss together lamb, salt, pepper and flour in a large bowl. Brown the meat and flour mixture in the pot with bacon fat. When brown, place meat back into the bowl. Set aside for later.
- Add garlic and onion and saute until onions are translucent. Deglaze pot with water and add the bacon pieces, beef stock and sugar. Cover and simmer for about 1-1/2 hours.
- Stir in carrots, potatoes, dried thyme, bay leaves and Guinness to the pot. Reduce heat, and simmer covered for 20 to 30 minutes, until vegetables are tender.