Irish Lamb Stew Recipe -
Irish Lamb Stew Recipe
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Irish Lamb Stew
See how to make a traditional, hearty Irish stew. See more
  • READY IN hrs

Irish Lamb Stew

Recipe by  

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 25 mins

    2 hrs 45 mins


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  4. 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 More Reviews

Most Helpful Positive Review
Dec 21, 2007

Great recipe! I simplified this by cooking it in a crock pot for 10 hours on low. Saved time by cooking bacon, and cutting carrots the night before. Did not brown lamb, not necessary when crocking for so long. Just tossed the taters, carrots, onions,and garlic in pot. Added lamb, Then added the stock and wine mixed with spices on top of lamb. However, I did thicken with some flour; Just turned crock on high and stired for the last five to ten minutes. Made it very thick and hearty! Served it in sour dough bread bowls...It is now an Easter tradition!!!!

Most Helpful Critical Review
Sep 13, 2010

I give this Irish Lamb Stew 5 stars for taste, but the instructions are lackluster. Are you serious that step 4 "for 20 minutes until vegetables are tender" are correct"? Carrots take much long to make tender in a pre-boiling pot of water alone. Sorry, unless you expect raw crunchy carrots and potato bits step 4 needs to start within 30 minutes after step 3. Secondly, the prep time is not 20 minutes. I am marking this a 2 out 5 Stars for the prep time alone. The taste is incredible, but the aggravation of making this dish is not worth the trouble. This recipe failed for me as explained.

Oct 03, 2007

I have been meaning to review this for quite awhile so here it is. This definitely deserves a 5 star and more. I started out with the 10 serving recipe and this year will start making it for 30 servings as my closest friends want it and their friends also want it. I had to buy a 20 quart stock pot so it could hold all the ingredients. The flavor is just fantastic and worth the time and effort it takes to make. I use boneless leg of lamb as none of the grocery stores I went to can get all the pounds of the lamb shoulder I need, but it still tastes great and even better after letting the flavors meld together for a few days in the refrigerator. I round it off with a few loaves of Irish Soda Bread. This makes a great gift for those friends that have already bought everything they want. Thanks Danny for a lifetime keeper of a recipe.

Mar 08, 2003

I wanted an authentic Irish Stew, and this was it. My family loved it, as long as I didn't tell the kids it was lamb. Teehee. I did use beer instead of wine, and I would make sure the potatoes are cubed. It's absolutely better after a few days, which I didn't think was possible. I wish lamb was less expensive, because I would make this much more often if it were. I can't wait to make this again!

Feb 22, 2006

When I took the first taste of this stew - I about died! It was so delicious and relatively easy to make! I used just over half the amount of meat the recipe called for. There wasn't enough available at the store. It turned out perfect!! I was pleased with my results, it couldn't have been better. However, the next time I made the recipe, I used the full amount - and boy did it make a difference. It was way too much meat. I couldn't eat very much, it was too rich. I would suggest using less meat than is called for and more vegetables. This is my new cold-weather dish! When I made it for my extended family, the response was overwhelming! Even my husband - who never gets excited about any foods - was very vocal about his fondness of this dish. With his thumbs-up, I knew I had a winner. Thank you so much for sharing!

Mar 18, 2007

Very good recipe. I did tweak quite a bit. Scaled recipe for 6 servings and made the following changes: 1/2 lb bacon(good bacon from meat counter) 2 lbs lamb steaks 1 onion divided 1 Tbs brown sugar no thyme 1/2 C red wine to deglaze pan Then threw everything in crock pot after browning and sauteing and deglazing, cooked on low 4 hrs added 1 Cup or so Guinness, cooked another hour, stirred in fresh, chopped parsley and served with Irish brown soda bread(by Andrea Doyle, also from this site)

Oct 11, 2006

This was good. I followed the recipe for the most part. Didnt see any need to change it:) I did add the carrots in a little earlier then the potatoes, I like mine to be soft. Added some Rosemary and parsley seemed to give it more flavor then just the beef stock. I needed to add more liquid so put a little more wine in and a bit of water and all was good. Stew should be left to sit for a while before serving it tastes so much better warmed up!!! Oh I added a little mash potato, Every homemade stew I have had in Ireland had both. and I liked it!!!!

Jan 25, 2004

Very tasty recipe. I left out the bacon, and used a bit of olive oil instead to cut down on the fat. Thanks for sharing!!


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  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 46.4 g
  • 93%
  • Sodium
  • 1189 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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