No ImageIrish Lamb Stew with Bacon

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  1. Torrey

    Made this as written, and wow, so good! Hard to stop eating. A bit time consuming, but very much worth it.

    xxxxxyyyyy

  2. Andrea

    Omg YUM. Instead of lamb stock, I used half chicken stock and half Guinness. I can die happy now!

    xxxxxyyyyy

  3. Pam

    I really was unhappy with my results. I think it was the bone in stew meat that I used. Yuck. The stew was bland and unpleasant to look at even though I followed the recipe (used water). I ended up removing all of the meat and just having a vegetable soup with a lamb broth. I added a bunch of flat leaf parsley and we are able to eat it. I went back to the website and saw what cut you used and went…. duh. I’m not sure what use these ragged stew meat chunks of fat and gristle are good for but I won’t be buying them again.

  4. Mike

    This is almost identical to the recipe I use, however I add about a cup of Guinness to the recipe.

  5. Drew

    Blasphemy! No dutch oven? Haven’t found one I can afford. Solution,rend bacon and brown meat in cast iron skillet, I used shoulder chops. Add 2 tablespoons flour to drippings whisk to light brown. (I like the color of turky gravy.) Slowly add water or broth and thyme whisking constantly. Assemble vegies and meat in large crock pot. Bring gravy to just a boil adjust seasoning to taste. Add gravy to crock pot set to high and walk away. Only other change was I used celery salt for last salt addition.

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