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Gordon Ramsay's delicious Irish Lamb Stew served in a rustic bowl

Irish Lamb Stew

A comforting, slow-simmered stew with tender lamb, salty bacon, sweet carrots, and a rich wine-scented broth, perfect for cold nights.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 680 g diced bacon Use thick-cut smoked bacon for best results.
  • 2700 g lamb shoulder, cut into cubes Select pieces with visible marbling.
  • 65 g plain flour For coating the lamb.
  • 2.5 g salt To taste.
  • 2.5 g black pepper To taste.
  • 1 large onion, chopped Add sweetness and depth.
  • 3 minced garlic cloves Enhance flavor.
  • 120 ml water For deglazing.
  • 960 ml beef stock Use low-sodium for better control of salt.
  • 10 g sugar To balance flavors.
  • 600 g carrots, diced For sweetness.
  • 3 potatoes, cubed (unpeeled) Enhances texture.
  • 240 ml dry white wine Adds acidity and aroma.
  • 5 g dried thyme Enhance overall flavor.
  • 2 leaves bay leaves For added depth.

Method
 

Preparation
  1. Heat a large Dutch oven over medium-high heat and add the diced bacon. Cook until crispy, then remove and set aside, leaving the fat in the pot.
  2. Combine lamb cubes with plain flour, salt, and black pepper in a large bowl until evenly coated.
  3. Sear the lamb in batches in the reserved bacon fat for about 3–4 minutes until browned, then remove each batch and set aside.
  4. Lower the heat, add the chopped onion to the pot, and cook until softened. Add minced garlic and cook for an additional minute.
  5. Pour in 120ml water and scrape the browned bits from the bottom of the pot.
Cooking
  1. Return bacon and seared lamb to the pot. Add beef stock, sugar, diced carrots, cubed potatoes, quartered onions, white wine, thyme, and bay leaves. Stir gently.
  2. Bring to a boil, then reduce heat and cover to simmer for 2–2.5 hours until the lamb is fork-tender.
  3. Remove bay leaves, adjust seasoning to taste, and serve hot with crusty bread.

Notes

Cool to room temperature and store in airtight containers for up to 3–4 days in the refrigerator. For longer storage, freeze in heavy-duty freezer bags for up to 3 months.