Gordon Ramsay’s Irish Lamb Stew

why make this recipe

This stew is warm, simple, and full of flavor. It uses slow-cooked lamb and common vegetables. The dish feeds many people and uses basic pantry items. It is a great recipe for a family meal or for a cold day.

introduction

This recipe follows Gordon Ramsay’s style of slow-cooked Irish lamb stew. It makes tender lamb and rich broth with vegetables. If you like clear, fast cooking notes from top chefs, see how Gordon Ramsay cooks sockeye salmon for another simple example of his methods.

how to make Gordon Ramsay’s Irish Lamb Stew

Preparation:

1. Cut the lamb shoulder into large chunks if not already cubed. Pat dry with paper towels. Season with salt and black pepper.
2. Toss the lamb in the plain flour to coat lightly. Shake off excess flour.
3. Chop the bacon into pieces. Peel and chop 1 large onion and mince 3 garlic cloves. Cut carrots into large pieces. Cut potatoes into cubes. Quarter the 2 large onions for the pot.
4. Measure the stock, wine, water, thyme, sugar, and bay leaves.

Cooking:

1. Heat a large heavy pot over medium-high heat. Add the bacon and cook until it renders some fat and becomes lightly crisp. Remove bacon and set aside.
2. In the bacon fat (add a little oil if needed), brown the lamb in batches on all sides. Do not crowd the pot. Transfer browned lamb to a plate.
3. Add the chopped onion and garlic to the pot. Cook until soft and translucent, scraping up brown bits.
4. Return the lamb and bacon to the pot. Stir in the white wine and the 120 ml water to deglaze. Let it bubble for 1–2 minutes.
5. Add the beef stock, dried thyme, bay leaves, and sugar. Stir, then bring to a gentle boil.
6. Add the diced carrots, cubed potatoes, and the 2 large quartered onions. Reduce heat to low, cover, and simmer gently for about 1.5–2 hours, or until the lamb is tender and the vegetables are cooked but still hold shape.
7. Taste and adjust salt and pepper. Remove bay leaves before serving.

Ingredients :

• 680 g Bacon (Use thick-cut for best texture.)
• 2700 g Lamb Shoulder (A cut that becomes tender when slow-cooked.)
• 65 g Plain Flour (Helps to achieve a golden crust on the lamb.)
• 2.5 g Salt (Enhances flavors.)
• 2.5 g Black Pepper (Feel free to add more spices if desired.)
• 1 large Chopped Onion (Bring sweetness to the dish.)
• 3 cloves Minced Garlic (Fresh is preferable, but garlic powder can be used.)
• 120 ml Water (For deglazing the pot.)
• 960 ml Beef Stock (Use store-bought or homemade for richness.)
• 10 g Sugar (Balances out savory flavors.)
• 600 g Diced Carrots (Cut into larger pieces to avoid mushiness.)
• 3 pieces Cubed Potatoes, unpeeled (Russet or Yukon Gold recommended.)
• 2 large Onions, Cut Into Quarters (For additional depth of flavor.)
• 240 ml Dry White Wine (Adds acidity; can substitute with extra stock.)
• 5 g Dried Thyme (Can substitute with fresh thyme.)
• 2 pieces Bay Leaves (Remove before serving.)

Directions :

Preparation

• Prepare and measure all ingredients.
• Dry the lamb and coat lightly with flour.

Cooking

• Brown bacon, then brown lamb in batches.
• Cook onions and garlic, then deglaze with wine and water.
• Add stock, herbs, sugar, and vegetables. Simmer low until tender.
• Check seasoning and remove bay leaves.

how to serve Gordon Ramsay’s Irish Lamb Stew

Serve hot in deep bowls. Top with chopped fresh parsley if you like. Offer crusty bread or soda bread to soak up the broth. This stew also goes well with mashed potatoes or simple steamed greens.

how to store Gordon Ramsay’s Irish Lamb Stew

• Fridge: Cool to room temperature, cover, and store in the fridge for up to 3 days.
• Freezer: Cool, portion, and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight.
• Reheat: Warm gently on the stove over low heat until hot. If frozen, thaw first for best texture.

tips to make Gordon Ramsay’s Irish Lamb Stew

• Dry the lamb well before browning to help it brown better.
• Brown meat in small batches to keep heat in the pan and get a good crust.
• Cut vegetables into large pieces so they do not break down too much.
• Use a heavy pot or Dutch oven for even heat.
• Taste and adjust salt at the end, after the stew has reduced.

variation (if any)

• Use Guinness or dark ale instead of white wine for a deeper flavor.
• Swap lamb for beef chuck for a different take.
• Add parsnips or turnips with the carrots for an earthier stew.
• Use fresh thyme sprigs if available for brighter herb flavor.

FAQs

Q: Can I use other cuts of lamb?
A: Yes. Use any stewing cut like leg or shoulder for best tenderness after slow cooking.

Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and onions first, then transfer to a slow cooker with the rest of the ingredients. Cook on low for 6–8 hours.

Q: Do I need to peel the potatoes?
A: No. The recipe suggests leaving the potatoes unpeeled. They hold shape and add texture.

Q: How can I make the stew thicker?
A: Simmer uncovered for the last 20–30 minutes to reduce the liquid. You can also mix a little flour or cornstarch with water and stir in to thicken.

Q: Can I skip the bacon?
A: Yes. Bacon adds flavor and fat, but you can omit it for a leaner stew. Add a bit of oil if needed when browning the lamb.

Gordon Ramsay’s Irish Lamb Stew

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Total Time: 135 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: None

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Description

A warm, hearty stew featuring slow-cooked lamb, vegetables, and rich broth, perfect for family meals or cold days.

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Ingredients

Scale 1x2x3x

• 680 g Thick-Cut Bacon
• 2700 g Lamb Shoulder
• 65 g Plain Flour
• 2.5 g Salt
• 2.5 g Black Pepper
• 1 large Chopped Onion
• 3 cloves Minced Garlic
• 120 ml Water
• 960 ml Beef Stock
• 10 g Sugar
• 600 g Diced Carrots
• 3 Cubed Potatoes, unpeeled
• 2 large Onions, Cut Into Quarters
• 240 ml Dry White Wine
• 5 g Dried Thyme
• 2 Bay Leaves

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Instructions

1. Prepare and measure all ingredients. Dry the lamb and coat lightly with flour.
2. Brown bacon, then brown lamb in batches.
3. Cook onions and garlic, then deglaze with wine and water.
4. Add stock, herbs, sugar, and vegetables. Simmer low until tender.
5. Check seasoning and remove bay leaves before serving.

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Notes

Serve hot in deep bowls with crusty bread or soda bread. Cool and store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg