This Gluten-Free Irish Lamb Stew features tender chunks of lamb, bacon, and fresh veggies in a savory broth. Easy to make in a singe pot, it’s inspired by traditional recipes, is hearty, savory, and oh-so comforting!
What is Irish Lamb Stew?
Irish lamb stew is a hearty stew recipe featuring chunks of lamb, vegetables, and broth. Many traditional recipes feature Guinness beer to add a rich flavor.
However, to keep this Irish stew recipe gluten-free, we swapped the Guinness with white wine and bacon. You still get the rich, slightly smokey flavor with none of the gluten!
Personal Note: Born and raised in New Zealand (with a father who is also part Irish), my husband grew up enjoying lamb chops and lamb stew. This particular lamb stew recipe is one of his favorite dishes! Whenever I make this dish, it reminds him of home. Which makes me happy because he’s happy!
Why is Irish Stew Different?
The primary difference between Irish stew and traditional stew is the type of meat used. Unlike classic beef stew recipes, Irish stew is made with lamb.
Traditionally, it was made with mutton, a cheap cut of meat. Combined with fresh, budget-friendly vegetables it was meant to be a filling, affordable dish.
What is the Best Cut of Lamb for Stew?
We prefer to use lamb loin or boneless lamb shoulder, which tend to be the most tender portions of lamb. However, you can also use boneless leg of lamb or any other well-marbled lamb pieces.
Irish Stew Ingredients
Below is an overview of the ingredients and instructions for this recipe. Scroll down to the recipe card below for the complete details and nutrition information!
- Uncured Bacon – Feel free to use turkey bacon if preferred. The stew just won’t be quite as rich and flavorful. .
- Lamb – You’ll need 1 ¼ to 2 pounds of lamb for this recipe.
What is the Best Cut of Lamb for Stew? We prefer to use lamb loin or boneless lamb shoulder, which tend to be the most tender portions of lamb. However, you can also use boneless leg of lamb or any other well-marbled lamb pieces.
- Gluten-Free All-Purpose Flour – This helps sear the lamb, locking in moisture and creating a flavorful crust.
- Aromatics – White or yellow onions and fresh garlic add a pungent sweet and tangy taste.
- Stock – Feel free to use either chicken stock, beef stock, or vegetable stock as the base of the broth.
- Sugar – Although optional, just a pinch helps balance out the savoriness of the dish.
- Veggies – Carrots, celery, and Yukon gold potatoes add volume, texture, and nutrients.
Note: Yukon golden potatoes are different from other potatoes such as Russet potatoes as they have a slightly lower starch content, a tender texture, and a buttery flavor.
- White Wine – Used to enhance the flavor.
- Seasonings – Salt, black pepper, dried thyme, and bay leaves enhance the savoriness of the dish.
Is Lamb Good For You?
If you’ve never had lamb, you’ve been missing out! Not only does it have a unique savory, slightly sweet flavor, but lamb is also highly nutrient dense making it a nutritious choice of protein. For instance, it:
- Contains all nine essential amino acids.
- Contains conjugated linoleic acid (CLA), a type of fat that can help reduce body fat mass.
- Is rich in vitamin B12.
- Is a good source of selenium, zinc, niacin, phosphorus, and iron.
How to Make Irish Lamb Stew
- Sauté the bacon. Heat a large stock pot or Dutch oven over medium to medium-high heat on the stove. Add the bacon, and sauté until it is browned. Use a slotted spoon to transfer the bacon to a bowl or plate, and leave the leftover fat in the pot.
- Season the lamb. Sprinkle both sides of the lamb with salt and pepper. Then, toss it in flour, coating it evenly.
- Brown the lamb. Add the lamb pieces to the pot with the bacon grease, and sear it on all sides. Remove it from the pot, and set it aside.
- Sauté. Add the onion to the pot, and sauté until fragrant. Then, add the minced garlic, and cook over medium heat. Next, add part of the broth, and scrape up any brown bits from the bottom of the pan.
- Simmer. Add the bacon, lamb, broth, and sugar, if using, to the pot, and stir to combine. Cover, and simmer.
Pro-Tip: Feel free to add more broth or water to adjust the thickness of the soup to your liking.
- Add the remaining ingredients. Stir in the carrots, celery, potatoes, white wine, thyme, and bay leaf.
Pro-Tip: Make sure the potatoes are mostly submerged in the broth to ensure they become tender!
- Boil. Bring the ingredients to a light boil. Then, reduce the heat to low, and allow the pot to simmer uncovered until the potatoes are tender and the lamb reaches an internal temperature of 145 degrees Fahrenheit.
- Serve. Remove the bay leaf, season to taste, and enjoy!
Serving Suggestions
This Irish lamb stew is hearty enough and to be served on its own. However, it’s often enjoyed over mashed potatoes. Or you could never go wrong serving it with a loaf of gluten-free Irish soda bread, potato bread, or gluten-free dinner rolls!
More of Our Favorite
Gluten-Free Soups and Stews
Common Questions
Traditional Irish stew recipes are referred to as Stobhach or Stobhach Gaelach.
You can store leftovers in an airtight container in the fridge for up to three days.
Yes! Once cooled, you can transfer leftovers to a freezer-safe container, and freeze for up to six months. Thaw in the fridge overnight before serving. We like to make large batches to keep on hand!
Some people like to include additional root vegetables such as turnips or parsnips. You can also garnish your stew with fresh thyme or fresh parsley to add bright, refreshing notes.
Irish Lamb Stew (One-Pot Recipe)
- Total Time: 1 hour 45 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Prepare this gluten-free Irish lamb stew recipe in a single pot with simple ingredients and for a hearty comfort food full of flavor and nutrients!
Ingredients
- 6 ounces uncured bacon, diced into bite-sized pieces
- 1 ½ to 2 pounds lamb loin or boneless lamb shoulder, cut into 1 ½ to 2 inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons gluten free all-purpose flour
- 1 medium onion, chopped (~1 cup)
- 1 teaspoon minced garlic (about 2 cloves)
- 3 ½ to 4 cups chicken or vegetable stock
- 1 teaspoon sugar (optional)
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1 pound golden Yukon potatoes, quartered or chopped
- ¼ cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Place the diced bacon in a large stock pot or dutch oven. Sauté the bacon over medium to medium-high heat until it has browned and the fat is released. With a slotted spoon, transfer the bacon to a bowl or plate. Leave the remaining bacon fat in the pot.
- Season the lamb pieces with salt and pepper. Toss the lamb in a bowl with the flour and gently stir to coat the lamb.
- Brown the lamb in the bacon fat over medium heat about 3 to 4 minutes per side. Then, transfer the lamb to the plate of bacon.
- Sauté the onion until it is fragrant or about 2 minutes. Add the minced garlic and cook over medium heat, stirring constantly. Add ¼ cup broth and scrape the bottom of the pan to deglaze.
- Place the bacon, lamb, remaining broth, and optional sugar in the pot, and stir to combine. Cover the pot, and simmer the ingredients for 30 to 35 minutes.
- After 30 minutes, stir in the carrots, celery, potatoes, white wine, thyme and bay leaf, making sure the potatoes are mostly submerged in the broth.
- Bring the ingredients to a light boil then reduce the heat to low and let the pot simmer, covered, for an additional 20 to 25 minutes. When done, the potatoes and lamb will be very tender, and the internal temperature of the lamb should reach a minimum of 145 F degrees Fahrenheit.
- Remove the bay leaf, and season the stew with additional salt and pepper, if needed.
- Store cooled stew in an airtight container in the fridge for up to 3 days.
Notes
Cooking Tips – Add more broth or water to adjust the thickness of the stew. Add more or less salt and seasonings to suit your palate as well.
Storage Tips – Freeze stew in airtight containers or resealable freezer bags for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: dinner
- Method: stove top
- Cuisine: Irish
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 4 g
- Sodium: 598.9 mg
- Fat: 12.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 16.7 g
- Fiber: 3.1 g
- Protein: 33.9 g
- Cholesterol: 97.4 mg
This was amazing! I subbed in Beef Stock and red wine instead of chicken stock and white wine. I feel like I’m eating at a restaurant! Thank you for this delicious Recipe!
Thank you so much Colleen! You’re making me want to make it again. It’s my husbands favorite too ❤️
We all loved it. Even my dairy and gluten eating family. This was very good!
woohoo! That’s what I like to hear. It’s my husband’s favorite this time of year.
I just made this stew and it was delish! I shouldnt have added so much extra broth but I still loved it. Next time I will be more careful. I put in a turnip along with everything else and next time I think I will add another and NO potato at all.
Thank You for the yummy st paddys day idea.
Oh what a great idea! Love the turnip addition
Mmmm, I can just feel the warmth in my belly! Perfect comfort food without the guilt.
You had me at bacon. And lamb. Two of my favourites!
This looks SO good!!! I can’t wait to make it this fall!
My husband loves both lamb and bacon! With this cool, rainy weather, it’s the perfect time to whip up a batch!
The knowledge you share really changes me in life, I sincerely thank you for the things you have done, sure your blog will help more people.
Hi! I stumbled upon this recipe while looking for gluten free lamb stew (when my first search revealed flour is typically used in this recipe). I relied on your recipe and it was great!! A couple notes: 2 ounces of bacon definitely did not provide 1/4 cup of grease. I used what I had though. Also, it took the onions wayyyyy linger than 5 mins to turn golden considering how much lamb was in the pot – it was probably took about 15 mins. Lastly, guidance on flame/heat level would have been super helpful. Hope this feedback is received well… just meaning to help! 🙂
Oh Meredith, thank you! I recently switched recipe cards and some of my updated steps did not transfer so I switched back. This was one recipe I forgot to switch back. I will for sure go do that now and update with your notes. .
What a cozy Whole 30 dish! I need to try this ASAP
How exciting moving to New Zealand! Keep us posted!
Well hopefully ? but we probably have 4 more years and another move before that haha oye!
Excited for dinner tonight! Thank you for sharing, Lindsay! And best of luck on your moving adventure.
Wonderful! Let me know what you think!
Oh, man. So good! Top score.
awesome!
Wait, I thought you created lamb recipes just for me?! 😉
Well you know how I feel about this side of the world… And I also know how hard it is to move to the other side of the world… But how wonderful and fantastic it can be too. It was EXACTLY what david and I needed, both individually and together. Whatever you decide I hope to brings all the happiness you deserve 🙂
but i did make it for you! for when i come visit! right? xxoo
Totally! You will always be welcome in Perth! 🙂
I am so excited for all the wonderful things that are going to come your way!! Can’t wait to hear more!
This stew looks absolutely delicious!! I have to try it! 🙂
So, I am sending you an e-mail right now – we have a mutual friend in common!!! Talk about small world!! 🙂
yes! love that we know the same people. great people!
Friend! I love this post – the recipe MUST make, I adore lamb, and soup, and all of this. but most of all, I love the peek into your life and what you two are up to right now and I love the exploring, I love that you two are connecting and moving forward, together. and I love that you’ve rediscovered you. Love you, always in my prayers! XO
I adore you! Can we catch up soon???
I love lamb, thanks for sharing!!
Okay, I know nothing is set in stone or anything, but HOW EXCITING! I am happy for you and what may be ahead. Go for it! BTW, love this stew.
thank you so much friend! I adore you and your support. <3 always here for you too
Ummmmmmmm, cookies for comfort! 😉
always!
Wait…you said “ground lamb”? It doesn’t look ground! Was it from coating it in the flour? So yummy-looking, indeed 🙂
HOW EXCITING if you were to move to New Zealand!! I’ve never been…
OH good eye! thanks, i need to correct that. You can use ground lamb or lamb loin chopped. <3
This sounds wonderful! I love lamb but no one else in my family does. It’s possible though that they wouldn’t recognize it in the stew, especially with the added flavor of bacon. I may have to sneak this one in. Nice recipe!
Oh let me know if you do vicki!
Bacon is all sorts of powerful isn’t it?!
This stew is comfort central in a bowl b ut GAH – y’all are moving??? Happy and sad at the same time as I haven’t had a chance to say Hi to your face…hopefully I will before y’all go! And you are gonna have to have a Healthy Bites supplier here in the US – because I might need my fix!
xx
Haha we don’t know if we are moving. So there’s time!!! Xxoo
we are for certain yet, but if we do, please come visit!!
2 things.
1) I am drooling over this recipe!
2) If you move to Kiwi country, I’m coming to visit!
Yes! COME!!!
New Zealand?! You have to read the article I just posted on FB – top countries to move to if Trump get elected. We may be right behind you. LOL!
I love lamb. Vegas refuses to eat it. Says it’s too gamey. So now I only have it when we go out… or when we move to NZ. 😉
OH. And because I apparently can’t reply to blog comments in a timely manner… I didn’t even think to ask you about PRP. Fail. I hope it works for me too!
But with the bacon…. it’s not as gamey. Just sayin
I’ve never cooked lamb and probably only eaten it a few times but this looks luscious, plus hubs loves all the meats, especially bacon. PS I’m going to be in your neck of the woods next Saturday- I need to email you for some recs!
oh yay! email me!
I think you already know the answer to this…I am actually going to make it tonight…Mom’s Meatballs and Spaghetti! XOXO
yes! MEAT!!! haha
I mean anything with bacon is so good and if you’re making it, I know it’s going to be outstanding! This soup looks amazing! I looking out my office window and it’s cold and cloudy and I think i need this soup right now!
totally a warming soup! i think the husband would like this. Right?
This looks delicious! I love soups as comfort foods too! And I’m excited for y’all at what’s to come!! Thanks for sharing 🙂
Ohhh girlllllll this looks so good! I’m excited to hear what adventures 2016 has in store for you and Kiwi. Sounds like whatever it is, it’ll be better than 2015 😀 Happy Friday!
Thank you food twin!
You are coming to Chicago (or I am coming to Austin) before/if you move. My husband would love this!
Bacon seems to make all things better doesn’t it. You guys are such an awesome couple and so good to hear that you are getting through this new change and you are doing it together! Exploring New Zealand would be quite the adventure!
thank you friend! xxoo
You had me at bacon, lamb and one pot 🙂 I know that balance of personal is so hard on the blog now for me as well! My husband is actually in Seattle for a few days with his family although we will not be moving there (they’d love us to though, ha)
Lots of hugs to you! You guys seem like the greatest team and so supportive of each other through and through. You inspire me to be a better wife, and mom 🙂
I love you and you inspire me. with bacon too! haha
This dish sounds amazing — it’s a wonder what bacon can do for the soul! 🙂
Looking forward to more personal in the year ahead, and glad to hear that you’re back on the right track!
thank you friend!
So exciting! Good things will come I just know it and definitely more good food!
thanks so much friend. xxop