This authentic Irish lamb stew recipe will help beat the winter blues

Image: The Spruce Eats

IF THERE'S one thing Ireland does better than most, it's stews.

Okay, there are plenty of things Ireland does better than most, but stews rank pretty highly in that regard.

The Irish are a resourceful bunch and happy to make the best of what they have.

It's led to some pretty remarkable culinary discoveries, not least in the world of stew making.

Through centuries of trial and error, the Irish have been able to cobble together what amounts to some of the finest and most warming food on the planet.

This authentic Irish lamb stew is no different.

Made using the finest ingredients money can buy, it's the perfect recipe for those cold dark nights.

Best enjoyed in the company of friends and family, it's an Irish classic you'll come back to again and again.

This particular example of the old favourite comes from The Spruce Eats and does not disappoint.

Here's everything you need to know.

What you will need:

1/2 pound diced bacon (thickly sliced)
6 pounds boneless shoulder lamb (chopped)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup all-purpose flour
2 finely chopped cloves garlic
1 large onion (finely chopped)
4 cups beef stock
2 teaspoons sugar
4 cups carrots (cut into 1-inch pieces)
2 large white onions (sliced)
3 pounds peeled, quartered potatoes
1 teaspoon thyme
1 bay leaf
1/2 cup dry white wine
Chopped parsley

Image: The Spruce Eats

How to make it:

Sauté the bacon in a large frying pan. Reserve the fat and the bacon.
Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.
Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.
Add the garlic and 1 chopped yellow onion to the pan and sauté until the onion begins to colour a bit.
Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
Cover and simmer for 1 1/2 hours, or until tender.
Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.
Check for salt and pepper before serving and add if needed.
Top with the parsley garnish before serving.