Smoky Irish Lamb Stew
A hearty, comforting stew perfect for a chilly evening. The smoky flavor adds a depth of taste to this classic Irish dish.
Ingredients
- ●1.5 lbs lamb shouldercut into 1-inch cubes
- ●2-3 jacked potatoespeeled and cubed
- ●6 slices smoky bacondiced
- ●1 cup irish stewhomemade or store-bought
- ●1 onionchopped
- ●2 carrotpeeled and chopped
- ●2 stalks celerychopped
- ●2 tbsp all-purpose flourfor dusting lamb
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt and pepper. Dust with flour.
- 3
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
- 4
Add the lamb to the pot and cook until browned on all sides, about 5 minutes. Remove the lamb and set aside with the bacon.
- 5
Add the chopped onion, carrot, and celery to the pot and cook until the vegetables are tender, about 10 minutes.
- 6
Add the homemade or store-bought Irish stew to the pot and stir to combine.
- 7
Return the lamb and bacon to the pot. Cover with a lid.
- 8
Transfer the pot to the preheated oven and cook for 2-1/2 to 3 hours, or until the lamb is tender.
- 9
Serve the stew hot, garnished with chopped fresh herbs if desired.
- 10
Serve with crusty bread or over mashed potatoes.