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Irish Stew with Lamb

If you are looking to re-create the national dish of Ireland, try out this recipe for Irish stew!

Ingredients

  • 2 tsp sunflower oil
  • 6 oz smoky bacon (cut into 1/8” cubes)
  • 2.5 lbs lamb meat (for stewing, cleaned & cut into large 1.5” chunks)
  • ¼ cup white wine
  • 4 Tbsp butter
  • 4 large white onions (medium dice)
  • 4 carrots (cut into ½” slices)
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 32 oz lamb stock
  • 4-5 Yukon gold potatoes (washed, peeled, cubed)
  • 1/3 cup pearl barley
  • 2 tsp salt
  • Salt and freshly ground black pepper (to taste)
  • 4 scallions (finely sliced, as garnish)

Instructions 

  • Heat the sunflower oil in a large saute pan.
  • Add the bacon and cook on medium heat until most of the fat is rendered from the bacon and the bacon is cooked, but not cooked until crispy.
  • Remove the bacon from the pan and salt the chunks of lamb.
  • Cook the lamb in the saute pan in the bacon fat on high heat until lightly browned.
  • Remove and reserve the browned lamb on a plate.
  • Turn off the saute pan and add the white wine, scraping the browned bits from the pan.
  • Pour those juices with the white wine onto the lamb.
  • Add 4 Tbsp butter to pan and cook the onions on medium heat for 20 minutes, or until onions are tender.
  • Add the carrots and cook for an additional 10 minutes.
  • Add the thyme, bay leaves, lamb stock, and lamb and bring to a gentle simmer.
  • Cook the lamb stew for an additional 30 minutes.
  • After 30 minutes, add the pearl barley and cubed potatoes.
  • Cook for an additional 60 minutes on low heat
  • Until the lamb chunks are fork-tender and easily pierced by a fork.
  • Season with salt & freshly ground black pepper.
  • Serve hot, with finely chopped scallions as garnish.

Notes

You can use cheaper cuts of lamb for the stewing meat.
This stew tastes better re-heated the next day.