Lamb Stew (Irish Stew)
A traditional Irish Lamb Stew recipe that's simple to prepare yet full of flavor. It's hearty, nourishing and delicious.
Servings: 6 servings
Ingredients
- 2 ½ pounds lamb shoulder cubed
- 4 slices bacon sliced into 1-inch pieces
- 2 onions cut into wedges
- 2 pounds new potatoes peeled and quartered
- 6 small to medium carrots peeled and sliced into 2-inch pieces
- 1 turnip cubed
- 4 cups chicken beef or vegetable stock
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Season the lamb with salt and pepper and set aside.
- Heat a large dutch oven on medium heat and add the bacon. Cook for 3 to 4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
- Add the onion to the dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for one hour.
- After one hour add the potatoes, carrots, turnip, and bacon. Cook for an additional 20 to 30 minutes or until the vegetables are fork-tender.
Nutrition
Calories: 458kcal | Carbohydrates: 37g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 270mg | Potassium: 1363mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 40.9mg | Calcium: 74mg | Iron: 4.2mg