Gordon Ramsay’s Irish Lamb Stew

introduction

This stew is a warm, simple dish with rich lamb and vegetables. It cooks slowly so the meat becomes soft and the flavours join. If you enjoy learning Gordon Ramsay’s cooking ways, read about how Gordon Ramsay cooks sockeye salmon for more of his clear tips.

why make this recipe

You should make this recipe because it is hearty, easy, and feeds many people. The slow cook makes lamb tender. The recipe uses common ingredients and gives deep flavour. It works for a family meal or a cold night.

how to make Gordon Ramsay’s Irish Lamb Stew

This stew needs time but few skills. Brown the bacon and lamb, then add veg, stock, and wine. Let it simmer until the lamb is fork-tender. Stir once during cooking and finish by checking salt and pepper.

Ingredients :

• 680g diced bacon
• 2.7kg lamb shoulder, cut into cubes
• 65g plain flour
• 2.5g salt
• 2.5g black pepper
• 1 large chopped onion
• 3 minced garlic cloves
• 120ml water
• 960ml beef stock
• 10g sugar
• 600g diced carrots
• 3 cubed potatoes (unpeeled)
• 2 large onions, cut into quarters
• 240ml dry white wine
• 5g dried thyme
• 2 bay leaves

Directions :

1. Cook bacon in a Dutch oven until crispy, about 8-10 minutes. Remove and set aside, keeping the fat in the pot.
2. Toss lamb cubes with flour, salt, and pepper until coated.
3. Sear the lamb in batches in the bacon fat until browned, about 3-4 minutes per batch. Remove and set aside.
4. Cook the chopped onion in the pot for 3-4 minutes, then add garlic and cook 1 minute.
5. Deglaze the pot with 120ml water, scraping up the browned bits from the bottom.
6. Return the bacon and lamb to the pot. Add beef stock, sugar, carrots, potatoes, quartered onions, white wine, thyme, and bay leaves.
7. Bring to a boil, then reduce heat to low. Cover and simmer 2 to 2.5 hours until the lamb is fork-tender.
8. Stir once halfway through cooking.
9. Remove bay leaves, taste, and adjust salt and pepper. Serve hot.

how to serve Gordon Ramsay’s Irish Lamb Stew

Serve the stew hot in deep bowls. Add a piece of crusty bread or steamed greens. A spoon of fresh chopped parsley on top adds color. This stew goes well with mashed potatoes or simple soda bread.

how to store Gordon Ramsay’s Irish Lamb Stew

Cool the stew to room temperature for up to one hour. Store in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Gordon Ramsay’s Irish Lamb Stew

• Brown the lamb in batches so pieces get color and do not steam.
• Keep the bacon fat; it adds big flavour.
• Do not rush the simmering time. Low and slow gives tender meat.
• Taste and adjust seasoning at the end.
• If the stew is too thin, uncover and simmer until it thickens. If too thick, add a little stock or water.

variation (if any)

• Add a small parsnip or swede for extra root vegetable taste.
• Swap white wine for a splash of red wine for a deeper flavour.
• For a lighter stew, use lamb leg instead of shoulder but cook until tender.

FAQs

Q: Can I use a slow cooker for this stew?
A: Yes. Brown the bacon and lamb first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours until lamb is tender.

Q: Can I skip the bacon?
A: You can. Use a little oil to brown the lamb. The bacon adds a smoky, salty note, but the stew will still work without it.

Q: Do I need to peel the potatoes?
A: No. The recipe uses unpeeled potatoes. The skins add texture and hold shape during long cooking.

Q: How do I reheat leftovers without drying the lamb?
A: Reheat gently on low heat with a splash of stock or water. Stir often until warmed through.

Q: Can I make this stew ahead?
A: Yes. It often tastes better the next day. Make it, cool, and refrigerate. Reheat before serving.

Gordon Ramsay’s Irish Lamb Stew

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Total Time: 170 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: Meat-based

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Description

A hearty, slow-cooked lamb stew packed with rich flavors from bacon and vegetables.

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Ingredients

Scale 1x2x3x

• 680g diced bacon
• 2.7kg lamb shoulder, cut into cubes
• 65g plain flour
• 2.5g salt
• 2.5g black pepper
• 1 large chopped onion
• 3 minced garlic cloves
• 120ml water
• 960ml beef stock
• 10g sugar
• 600g diced carrots
• 3 cubed potatoes (unpeeled)
• 2 large onions, cut into quarters
• 240ml dry white wine
• 5g dried thyme
• 2 bay leaves

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Instructions

1. Cook bacon in a Dutch oven until crispy, about 8-10 minutes. Remove and set aside, keeping the fat in the pot.
2. Toss lamb cubes with flour, salt, and pepper until coated.
3. Sear the lamb in batches in the bacon fat until browned, about 3-4 minutes per batch. Remove and set aside.
4. Cook the chopped onion in the pot for 3-4 minutes, then add garlic and cook for 1 minute.
5. Deglaze the pot with 120ml water, scraping up the browned bits from the bottom.
6. Return the bacon and lamb to the pot. Add beef stock, sugar, carrots, potatoes, quartered onions, white wine, thyme, and bay leaves.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the lamb is fork-tender.
8. Stir once halfway through cooking.
9. Remove bay leaves, taste, and adjust salt and pepper. Serve hot.

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Notes

Serve hot with crusty bread or steamed greens, and garnish with fresh parsley. This stew can be frozen for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 6g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 120mg