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  • Jefferson Adams
    Jefferson Adams

    Irish-style Lamb Stew (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This classic rich, hearty, Irish-style lamb stew is a sure-to-please favorite. I like to eat it warmed up after a night in fridge. I like to work my way through a big pot of this stew over several days, feeding whatever guests happen to roll through the door at mealtime.

    Ingredients:
    ½ pound bacon, thick-cut, diced
    2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
    2 pounds carrots, diced
    1 ½ pounds potatoes, diced
    1 large yellow onion
    3 large leeks, white part only, halved, washed and thinly sliced
    1 clove garlic, minced
    3 stalks celery, thinly sliced
    1 cup beef broth
    2 teaspoons chopped fresh thyme
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    ¼ teaspoon thyme
    2 Bay leaves
    ¼ cup white wine
    1 teaspoon sugar

    Directions:
    Cook bacon in a large skillet. over medium high heat until evenly brown. Do not burn bacon. Drain on paper towels, crumble, and set aside.

    Brown lamb in skillet with bacon fat. When lamb is evenly browned, transfer meat into large soup pot - leave 1/4 cup of fat in skillet.

    Add the garlic and yellow onion and saute till onion begins to become golden.

    Once onions are golden, add 1/2 cup water to deglaze skillet. 

    Add the garlic-onion-water mixture to the soup pot. Also add bacon pieces, beef stock and sugar. Simmer 1 hour on low heat.

    Add carrots, leeks, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered until vegetables are tender. About 20-30 minutes.

    May be served alone or with cooked green cabbage or sprouts. I'm also fond of serving it over rice for an extra hearty meal, or to stretch the last of the stew.


    User Feedback

    Recommended Comments

    This is AMAZING, very yummy!!!

    I just had to add a little more beef stock. This stew tasted so good it was like I was cheating. Also the apple pumpkin recipe is super delicious.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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