This recipe for light and fluffy yeast doughnuts is perfect for the holidays. If you’d like, you could glaze them with chocolate or top them with sweet sprinkles.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 25 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2 inch pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ cup water
- 4 cups beef stock
- 2 teaspoons white sugar
- 4 cups diced carrots
- 3 potatoes, peeled and cubed
- 2 large onions, cut into bite-size pieces
- 1 cup white wine
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
- Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.
- Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into the stockpot. Add bacon, beef stock, and sugar to the stockpot. Cover and simmer for 1 1/2 hours.
- Add carrots, potatoes, onions, wine, thyme, and bay leaves to the stockpot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
Nutrition Facts
| Calories | 672 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 4 g |
| Protein | 46 g |
| Saturated Fat | 16 g |
| Sodium | 1189 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
We all love this dish! The recipe takes a bit of time to make but it’s worth it. I have been following the same formula (as above, but might alter the amounts according to people present) for many years & feel no need to change anything. May be I add a bit of parsley this time. Thank you – it’s a winner!
I make this every year, having printed the recipe out in 2009. It is wonderfully flavorful! A couple of changes I’ve made – purely personal – is to add 1/2 C barley, little fresh rosemary and parsley, and 1-2 pints of stout Guinness instead of wine. Sometimes I put lamb shoulder with the bone and remove the bone after cooking – that helps to make it rich and even more flavorful! Again, my personal taste with a perfect recipe! Thank you!
I make this Stew every year!! It’s awesome!!
This is the best lamb stew recipe I’ve ever had! Everyone I cook this for also loves it. It is flavorful and easy to prepare. The video shows the carrots cut very small. You will need to do this to cook them in 20 minutes!
This is my go to recipe! I usually add a few dabs of hot sauce to give it some spice and a bit of curry
This turned out fantastic. If you do not like lamb, you can use beef instead. I used different colored carrots and potatoes to make it stand out. Turned out great.
Great flavor and result after figuring out veg : Simmered vegetables for :60 same time as lamb. – Used 2 onions total, plus about 6c chopped 1.5” square root vegetables (mix carrots potatoes turnip rutabaga). Only used .5 lb regular bacon and 2 lb cubed lamb – that was plenty; and flavor was really nice even without adding alcohol! Basically you can up or down the meat and veg some heat to what you have – very customizable recipe. Thanks for sharing!
This is a wonderful recipe, I found it needed a little more salt and pepper. I will add celery, green beans,peas or something the next time
As someone who has never really cooked much lamb, I am very happy with this recipe. I have been so tired of the same old flavors of my usual fare. They white wine and thyme were a nice change. Delicious! It’s not a very pretty dish, but it sure does taste good.
I made this recipe for dinner tonight! Delicious! I did end up doubling the potatoes and carrots and decreasing the amount of lamb! It was a great hit!
Great dish and taste. Kids loved it. I did need to add cornflour at the end to have a slightly thicker stew.
I love this recipe. I have made it many times, with and without the bacon. Today is without as it snowed 12″ and we don’t have bacon. It takes a little while to make. I make some adjustments, I reduce the wine with the onions and garlic in it before I put the lamb chunks in. I also add tomatoes, celery, and mushrooms to the carrots and potatoes.
I made this recipe as is except that I added a small orange pepper that was about to go. The stew is absolutely fantastic. Even the leftovers were yum. Just microwaved how much you wanted and it was as good as the first night. There is no need to change anything about it, but you can get creative and add your own touches, just as good but not the same.
Just a word of warning: Don’t use a teaspoon of POWDERED thyme. We added Guiness beer and peas to this receipe, and it was good.
This was fantastic! My 4 year old twins both asked for seconds. I browned the lamb in some of the bacon fat & used red wine vice white (mostly because I think red goes better w lamb & I wanted a glass with dinner.) I served with a fresh hearty bread. Thank you for sharing!!
Great Recipe. Made it in my Instant Pot. I used a butterflied, boneless leg of lamb (my butch made large cubes for me). I also added a little bit of bourbon – made a nice difference with out tasting it. I will definitely make this again and this time increase amounts so I have a supply in my freezer.
This was wonderful, one of the best stews I’ve ever made. It’s even better the next day. The only change I made was adding extra potatoes. I was a bit nervous because there didn’t appear to be enough liquid, but it was fine
After browning the lamb, I finished it in the crock pot 2 hours on high and simmered for an hour. I also used whole small boiling onions and potatoes. The stew WAS better the second day. I would use half as much bacon next time.
We had a Pork Shoulder and I was hunting a receipt to use instead of pulled pork barbecue. I figured I would try it in the Irish Stew substituting the Lamb. I also used red wine, cause that what we had on hand. It turned out awesome. I wish I had some Guinness Irish import Stout instead though. Will definitely be making this dish again. Thanks for the receipt.
I have made this recipe a few times now. It’s very good.
I see that many others tweaked the recipe, per their own taste, I think? I made it per the exact recipe to see how it was. For me, the bacon doesn’t need to be there at all. Adds more fat that it doesn’t need. Not sure if that is what made it so salty tasting. I had also made polenta to serve the stew over. I didn’t add any salt to the polenta because of the saltiness already in the stew. I would also probably not use the white wine, I would use red, and add more thyme. And the 20 minute timing for the potatoes and carrots turned out to be about 35 min, because of the carrots, (maybe they weren’t cut small enough) In the end, there were leftovers that I will thin out for the salt and enjoy as more of a soup with some crusty bread.