Irish Lamb Stew Recipe {Gluten-Free}

4 Reviews
Published Jan 28, 2019 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

There is nothing more satisfying after a long cold day than coming home to a delicious Irish lamb stew. This winter has been very cold, especially on the East coast, so comfort food becomes a priority in many homes.

When it comes to a winning gluten-free Irish lamb stew, there are few things to know:

  1. You can’t use Guinness stout because it contains gluten.
  2. It takes time. You can’t rush a good stew. The stew is simmered slowly and in stages.
  3. The meat is slowly simmered in a deliciously flavoured sauce, then you add the veggies and cook the stew just long enough for the veggies to be tender but still firm.

I don’t know about you, but when it comes to a stew, you want the meat to be tender enough, so it starts to pull apart and the veggies to fork tender but still keeping their shape.

 

Irish lamb stew in a pot

 

To get that delicious meaty flavour, the meat has to be browned correctly.

To do this!

  1. Heat 1 tablespoon of olive oil and butter in an 8-quart heavy bottom pot over medium-high heat.
  2. Add lamb pieces without crowding to the pot and sear on all sides.
  3. Do not stir the meat.

Using tongs or two forks, flip the meat over and sear all over. 

Then an essential part of making an amazing Irish lamb stew is, chilling the stew overnight. The extra day makes a big difference in the flavour. The Irish stew becomes rich and tasty, and the sauce thickens.

This gluten-free Irish lamb stew won a 10 out of 10 in our test kitchen. This stew goes exceptionally well with our gluten-free chia soda bread. Enjoy! 

Irish Lamb Stew Recipe {Gluten-Free}

4 reviews
Published Jan 28, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
120 min
Serves:
4 - 6

Ingredients

1 1/2 lb. lamb stew meat, cut into about 1 1/2-inch large cubes (preferably local fresh lamb)
3 Tbsp. Extra virgin olive oil, divided
1 Tbsp. Butter
2 medium yellow onions, chopped
4 large garlic cloves, smashed
1 Tbsp. GF dried thyme
1 cup red wine
1 can (398 ml.) pure crushed tomatoes
1 Tbsp. GF Worcestershire sauce
2 GF bay leaves
2 lb. Yukon gold potatoes, peeled, cut into wedges
4 carrots, diced on a slant, about 1-inch long pieces
1 Tbsp. Apple cider vinegar
Water
Himalayan salt and coarsely ground GF black pepper
1/2 cup chopped fresh parsley

Instructions

  1. Pat dry the lamb with a paper towel and generously season with salt and pepper
  2. Heat 1 tablespoon of olive oil and butter in an 8-quart heavy bottom pot over medium-high heat. Add lamb without crowding to the pot and sear on all sides. Do not stir the meat. Using tongs or two forks flip the meat over and sear all over. You will need to do this in 2 or 3 batches. Transfer the meat onto a warm plate
  3. Add remaining tablespoon of olive oil and the onions. Reduce the heat to medium and cook the onions until translucent, stirring frequently. About 5 minutes. Stir in garlic and thyme and cook one more minute
  4. Return meat back to the pot, add wine, tomatoes, bay leaves and 1 1/2 cups of water. Bring to a boil, reduce heat to low and cover. Cook for 1 1/2 - 2 hours until the meat starts to get tender
  5. Add potatoes, carrots and apple cider vinegar, and enough water so that everything is immersed in the liquid. Probably about 2 glasses of water. Season well with salt, about 2 teaspoons. Bring to boil and reduce the heat to medium-low so that the stew is gently bubbling. Do not cover. Cook until the vegetables are tender. About 30 - 40 minutes, adding liquid if needed
  6. Remove from the heat and stir in fresh parsley. Cool and refrigerate overnight. This intensifies the flavours and thickens the stew.

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Peter

    thank you for this Irish lamb stew recipe. It was amazing!!!

  2. Kristina

    I am so happy you enjoyed it!

  3. Deborah Paddon

    You didn't say when to add the Worcestershire so I added it with the tomatoes etc.

  4. Kristina

    Thank you for pointing this out Deborah, you are correct. We have updated the recipe, x

  5. Robbie

    excellent flavor, will make again.

  6. Sarah Caruso

    Does it matter what kind of red wine we use? Is there one better than the other?

  7. Kristina

    No, it doesn't matter Sarah