What is a traditional Irish stew called?

Traditional Irish stew recipes are referred to as Stobhach or Stobhach Gaelach.

How long does this recipe last?

You can store leftovers in an airtight container in the fridge for up to three days.

Can I freeze this recipe?

Yes! Once cooled, you can transfer leftovers to a freezer-safe container, and freeze for up to six months. Thaw in the fridge overnight before serving. We like to make large batches to keep on hand!

What else can I add to this recipe?

Some people like to include additional root vegetables such as turnips or parsnips. You can also garnish your stew with fresh thyme or fresh parsley to add bright, refreshing notes.

Irish Lamb Stew (One-Pot Recipe)

Name: Irish Lamb Stew (One-Pot Recipe)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Irish
Ingredients: 6 ounces uncured bacon, diced into bite-sized pieces; 1 1/2 to 2 pounds lamb loin or boneless lamb shoulder, cut into 1 1/2 to 2 inch pieces; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 Tablespoons gluten free all-purpose flour; 1 medium onion, chopped (~1 cup); 1 teaspoon minced garlic (about 2 cloves); 3 1/2 to 4 cups chicken or vegetable stock; 1 teaspoon sugar (optional); 1 cup peeled and chopped carrots; 1 cup chopped celery; 1 pound golden Yukon potatoes, quartered or chopped; 1/4 cup dry white wine; 1 teaspoon dried thyme; 1 bay leaf

Description

Prepare this gluten-free Irish lamb stew recipe in a single pot with simple ingredients and for a hearty comfort food full of flavor and nutrients!

Ingredients

Units Scale

6 ounces uncured bacon, diced into bite-sized pieces
1 1/2 to 2 pounds lamb loin or boneless lamb shoulder, cut into 1 1/2 to 2 inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons gluten free all-purpose flour
1 medium onion, chopped (~1 cup)
1 teaspoon minced garlic (about 2 cloves)
3 1/2 to 4 cups chicken or vegetable stock
1 teaspoon sugar (optional)
1 cup peeled and chopped carrots
1 cup chopped celery
1 pound golden Yukon potatoes, quartered or chopped
1/4 cup dry white wine
1 teaspoon dried thyme
1 bay leaf

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Instructions

Place the diced bacon in a large stock pot or dutch oven. Sauté the bacon over medium to medium-high heat until it has browned and the fat is released. With a slotted spoon, transfer the bacon to a bowl or plate. Leave the remaining bacon fat in the pot.
Season the lamb pieces with salt and pepper. Toss the lamb in a bowl with the flour and gently stir to coat the lamb.
Brown the lamb in the bacon fat over medium heat about 3 to 4 minutes per side. Then, transfer the lamb to the plate of bacon.
Sauté the onion until it is fragrant or about 2 minutes. Add the minced garlic and cook over medium heat, stirring constantly. Add ¼ cup broth and scrape the bottom of the pan to deglaze.
Place the bacon, lamb, remaining broth, and optional sugar in the pot, and stir to combine. Cover the pot, and simmer the ingredients for 30 to 35 minutes.
After 30 minutes, stir in the carrots, celery, potatoes, white wine, thyme and bay leaf, making sure the potatoes are mostly submerged in the broth.
Bring the ingredients to a light boil then reduce the heat to low and let the pot simmer, covered, for an additional 20 to 25 minutes. When done, the potatoes and lamb will be very tender, and the internal temperature of the lamb should reach a minimum of 145 F degrees Fahrenheit.
Remove the bay leaf, and season the stew with additional salt and pepper, if needed.
Store cooled stew in an airtight container in the fridge for up to 3 days.

Notes

Cooking Tips – Add more broth or water to adjust the thickness of the stew. Add more or less salt and seasonings to suit your palate as well.

Storage Tips – Freeze stew in airtight containers or resealable freezer bags for up to 6 months.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: dinner
Method: stove top
Cuisine: Irish

Nutrition

Serving Size:
Calories: 323
Sugar: 4 g
Sodium: 598.9 mg
Fat: 12.7 g
Saturated Fat: 4.4 g
Carbohydrates: 16.7 g
Fiber: 3.1 g
Protein: 33.9 g
Cholesterol: 97.4 mg