Gordon Ramsay’s Irish Lamb Stew Was the Pause I Didn’t Know I Needed

I needed warmth.
Not like “throw on a hoodie” warmth. I mean deep-in-your-bones, hug-in-a-bowl, something-simmering-for-hours warmth. So I made Gordon Ramsay’s Irish Lamb Stew, and let me tell you—

It didn’t just feed me. It held me together.

What Gordon Ramsay Would Do

Gordon would approach this stew like a ceremony. He’d demand golden brown bacon, caramelized onions, perfectly seared lamb. He’d throw the wine in with flair and probably scream “LET IT SIMMER!” like the broth was about to take a Michelin star test.

He’d use fresh thyme, organic carrots, and his stock would be homemade—like from a bone he whispered to or something.

What I Changed (And Why)

So. I followed the rules… mostly. But here’s how Ava did it:

• I used store-bought beef stock from a box. No shame.
• Forgot to defrost the bacon in time, so it went in kinda cold and clumpy. Still crisped up, eventually.
• Didn’t peel the potatoes because… texture and laziness.
• Used a Dutch oven instead of a stockpot. She’s heavy, but she doesn’t burn things when I forget to stir.

Oh, and I tasted the stew 17 times before it was ready. For science.

How It Turned Out

Rich. Meaty. Comforting. It filled the house with this slow-cooked, cozy smell that felt like someone’s grandma had taken over and said, sit down, you’re safe now.

The lamb was fall-apart soft. The carrots were sweet and silky. The potatoes soaked up all the stock like little flavor bombs. That white wine? Subtle but made everything deeper, warmer, rounder.

It was hearty without being heavy. Like a sweater that doesn’t itch.

So, Was It Worth It?

Absolutely.
This is the kind of meal that feels like a pause. Like the world slowed down for a minute so you could just stir something and breathe again.

Would I make it again? Already planning to freeze half and pretend I have my life together later this week.

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How to Make Gordon Ramsay’s Irish Lamb Stew (With Less Stress)

Make it when the sky is gray. Or your heart is. It works either way.

Smart Tips

• Brown the meat deeply. That color = flavor. Don’t rush it.
• Use wine. Just do it. It adds soul.
• Thick pot = insurance. Keeps the bottom from burning when life distracts you.
• Let it sit before serving. It’s like the stew needs a breath too.
• Tastes better the next day. Which makes it perfect for meal prep and emergencies.

FAQs

Can I use red wine instead of white?
Totally. It’ll make the flavor bolder and richer. Still amazing.

What if I don’t have lamb?
Beef works. But lamb gives it that cozy, slightly gamey depth.

Do I need to peel the potatoes?
Nope. I didn’t. Rustic = easier and tastier, honestly.

How long does it last?
3 days in the fridge. Up to 3 months in the freezer. Reheats beautifully.