Name: Gordon Ramsay's Irish Lamb Stew
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 680 g 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 pieces Cubed Potatoes, unpeeled; 2 large Onions, Cut Into Quarters; 240 ml Dry White Wine; 5 g Dried Thyme; 2 pieces Bay Leaves

Gordon Ramsay's delicious Irish Lamb Stew served in a rustic bowl

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why make this recipe

Gordon Ramsay’s Irish Lamb Stew is a hearty dish perfect for cold days. The combination of tender lamb and rich flavors creates a meal that warms you from the inside. This stew is easy to prepare, making it a fantastic option for family dinners or gatherings. Using fresh ingredients adds to the stew’s appeal, ensuring a delicious and satisfying meal every time.

how to make Gordon Ramsay’s Irish Lamb Stew

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 (Brings 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: Start by chopping the bacon into small pieces. Cut the lamb shoulder into chunks. Chop the onions, dice the carrots, and prepare the potatoes. Mince the garlic.
Cooking: In a large pot, cook the chopped bacon until crispy. Remove the bacon and set it aside. In the same pot, brown the lamb chunks in the bacon fat. Add salt, pepper, and stir in the flour for a few minutes.

Next, add the chopped onions and minced garlic, cooking until the onions soften. Pour in the water, scraping the bottom of the pot to deglaze. Add the beef stock, sugar, diced carrots, cubed potatoes, quartered onions, white wine, thyme, and bay leaves. Bringing everything to a boil, reduce the heat and let it simmer for about 2 to 3 hours until the lamb is tender.
Finishing Touches: Once cooked, remove the bay leaves before serving.

how to serve Gordon Ramsay’s Irish Lamb Stew

Serve the stew hot in large bowls. You can garnish it with fresh herbs like parsley for added color and flavor. Pair it with crusty bread or a side salad to complete the meal.

how to store Gordon Ramsay’s Irish Lamb Stew

Allow the stew to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, place it in the freezer for up to 3 months. Reheat thoroughly before serving again.

tips to make Gordon Ramsay’s Irish Lamb Stew

For a thicker stew, let it simmer uncovered for the last 30 minutes of cooking.
If you prefer more vegetables, add peas or green beans in the last few minutes of cooking.
Adjust the seasoning to your taste, adding more herbs or spices as desired.

variation

You can make this stew with different cuts of meat, like beef or pork. Alternatively, a vegetarian version can include root vegetables and lentils, replacing the meat and using vegetable stock.

FAQs

1. Can I use other types of meat in this stew?
Yes, you can use beef or even pork in place of lamb. Just adjust the cooking time if needed.

2. Is it necessary to use wine in the recipe?
While white wine adds great flavor, you can substitute it with extra beef stock if you prefer not to use alcohol.

3. How can I make this stew ahead of time?
Prepare the stew a day in advance. It often tastes even better the next day, as the flavors meld together. Just reheat before serving.