This Gordon Ramsay’s Irish Lamb Stew comes together in about 2.5 hours and is all simmered in one pot for a easy weeknight dinner that your family will love! Switch up the vegetables to suit your taste, or use it as a chance to clean out the fridge and get rid of leftovers. Trust me, this dish is all about flexibility while still being loaded with comforting flavors.
Ingredient Breakdown
- Bacon (680g)
- Lamb Shoulder (2.7kg)
- Plain Flour (65g)
- Salt (2.5g) and Black Pepper (2.5g)
- Large Chopped Onion (1)
- Minced Garlic Cloves (3)
- Water (120ml)
- Beef Stock (960ml)
- Sugar (10g)
- Diced Carrots (600g)
- Cubed Potatoes (3, unpeeled)
- Large Onions, Cut Into Quarters (2)
- Dry White Wine (240ml)
- Dried Thyme (5g)
- Bay Leaves (2)
Let’s Get Cooking!
How to Make Gordon Ramsay’s Irish Lamb Stew
Cook the Bacon: Start by cooking the bacon in a Dutch oven over medium heat until it’s crispy, about 8-10 minutes. The smell? Heavenly! Remove it from the pot and set it aside, keeping all that tasty fat in the pan for the next step.
Prep The Lamb: In a bowl, toss the lamb cubes with flour, salt, and pepper until they’re well coated. This little step is essential for creating a nice crust!
Sear The Lamb: Now, working in batches, add the seasoned lamb to the hot bacon fat. Sear for about 3-4 minutes per batch until browned all over, then remove and set aside. The lamb will be so aromatic!
Sauté Onions & Garlic: In the same pot, toss in your chopped onion and cook for about 3-4 minutes until they’re starting to soften. Add in the minced garlic and stir, it should be fragrant and make your kitchen smell divine, cook for just another minute.
Deglaze the Pot: Time to deglaze! Pour in the water, scraping the yummy bits off the bottom of the pot, you want every last bit of flavor!
Combine Ingredients: Return the crispy bacon and browned lamb to the pot. Now, add in the beef stock, sugar, diced carrots, cubed potatoes, quartered onions, white wine, thyme, and bay leaves… It’s like a flavor-bomb explosion in your pot!
Simmer Away: Bring it to a boil, then reduce the heat to low, cover, and let simmer away for 2-2.5 hours. You’ll know it’s done when the lamb is tender like, fork-tender! Give it a gentle stir halfway through cooking.
Final Touches: Once the stew is bubbling and done cooking, remove the bay leaves, adjust the seasoning to taste, and serve it up hot!
Why I Love This Recipe
This is my go-to recipe when I’m craving something warm and wholesome. The whole family gathers around a cozy bowl of this comfort food, and honestly, it’s the sort of meal that makes you feel super connected. I’m a real sucker for one-pot meals that are so easy to prepare, and the best part is how versatile this stew can be. You can literally use whatever you’ve got on hand! It’s such a great way to come together as a family, and for a busy weeknight, nothing beats the ease of this dish.
If you loved this Irish Lamb Stew, be sure to check out my Slow Cooker Pineapple Pork, my Slow Cooker Chicken in Wine, or my Slow Cooker Chicken Enchilada Soup!
Why This Recipe Works
Comfort Food
Gordon Ramsay’s Irish Lamb Stew is loaded with tons of flavor that wraps you in warm vibes. The slow-cooking process makes the lamb incredibly tender, ensuring every bite is satisfying.
One Pot Wonder
This recipe comes together all in one pot, making cleanup a breeze. No one wants to face piles of dishes after a busy day, so this is perfect for you!
Crowd-Pleaser
Trust me when I say the whole family will love it. Kids and adults alike can’t resist the delicious mix of meat and vegetables simmered to perfection!
Customizable
One of my favorite parts? You can throw in whatever veggies you have lying around. Seriously, this stew is incredibly forgiving; just chop and toss!
Make-Ahead Friendly
It gets better the longer it sits! Make it ahead of time for an effortless dinner that you can just reheat. Perfect for meal prep!
Serving Suggestions
This magnificent Irish Lamb Stew is best enjoyed with some crusty bread to soak up all that rich, savory broth. You could even whip up some homemade biscuits or serve it with a side salad for a complete meal.
Storage: This stew will keep well in the refrigerator for up to 3 days, so it’s great for leftovers.
Reheating Instructions: To reheat, simply place it in a pot over medium heat until heated through, stirring occasionally. Alternatively, you can warm individual portions in the microwave, covered, for a quick meal.
Freezer Friendly: Yes! You can’t go wrong freezing this stew for later enjoyment. Just make sure to let it cool completely before transferring to an airtight container; it will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
And there you have it! A hearty, flavorful Gordon Ramsay’s Irish Lamb Stew that will have your family running to the dinner table. I can’t wait to hear how it turns out for you, so be sure to drop a comment below! Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Gordon Ramsay’s Irish Lamb Stew
Ingredients
Method
- Cook the bacon in a Dutch oven over medium heat until crispy, about 8-10 minutes. Remove and set aside.
- In a bowl, toss the lamb cubes with flour, salt, and pepper until well coated.
- Sear the lamb in batches, working in hot bacon fat for 3-4 minutes until browned, then remove.
- Sauté the chopped onion for about 3-4 minutes until soft, add minced garlic and cook for another minute.
- Deglaze the pot with water, scraping up the bits from the bottom.
- Return bacon and lamb to the pot, adding beef stock, sugar, carrots, potatoes, quartered onions, white wine, thyme, and bay leaves.
- Bring to a boil, then reduce to low, cover, and simmer for 2-2.5 hours until lamb is fork-tender.
- Remove bay leaves, adjust seasoning, and serve hot.