No ImageIrish Lamb Stew with Bacon

Did you make it? Rate it!

  1. Torrey

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

  2. Andrea

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

  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.

  6. Liberty

    Anything with lamb is good, but the Irish stew is the best, also if you add corn on the cob on this stew, IT IS HEAVEN!!!

  7. Katie

    I love this stew! It’s really lamb-y. So many lamb dishes taste like beef to me, but this one really brings out the lamb flavor. I used turkey bacon, so added a little olive oil to brown the lamb. This is definitely going to be a repeat recipe in my house.

  8. mac

    Lamb shoulder is a great cut, but it should be trimmmed of excess fat before cooking. You can also dust the lamb with flour before browning which enhances flavor and thickens the stew. For spuds that hold their shape while stewing, I would suggest using waxy (boiling) potatoes.


    All great advice, thanks! In particular I think Yukon golds would work great with this stew. ~Elise

  9. Mark

    I totally agree with the bone in and your additions. I make a recipe very similar to this one, and I even throw in green beans 10 minutes before I serve it. YUM