There is nothing quite like a bowl of Irish Lamb Stew with Guinness to warm you up. This rich, hearty stew is made with tender lamb, potatoes, and vegetables simmered in a deep, flavorful Guinness broth.
This Guinness lamb stew is a traditional Irish recipe that's perfect for cold nights, St. Patrick's Day, or anytime you want a cozy, satisfying meal. I first fell in love with this stew when I had it in a cozy pub in Chicago. The combination of tender lamb, earthy veggies, and the deep, malty flavor of Guinness makes it pure comfort food.
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If you're looking for leftover lamb stew recipes, this is my absolute favorite way to use up Smoked Leg of Lamb. It brings a whole new layer of smoky depth to the traditional Guinness lamb stew recipe that you just can't get with plain raw meat.
And, if you love this recipe, check out this Guinness Pot Roast recipe next!
Looking for more Authentic Irish recipes? Check out my Easy Irish Cottage Pie, and Irish Soda Bread without Buttermilk next!
Recipe at a Glance
- Total Time: 2 hours 20 minutes
- Method: Stovetop (Dutch oven)
- Servings: 6
- Flavor: Rich, savory, slightly malty
- Texture: Tender lamb with soft vegetables
- Difficulty: Easy
- Best For: Comfort food, family dinners, St. Patrick's Day
Jump to:
Why You'll Love This Hearty Stew
- Rich Broth: The rich Guinness stew base is thick, savory, and perfect for dipping bread.
- One-Pot Meal: You can simmer this on the stove in a Dutch oven or toss it in the slow cooker.
- Family Friendly: Don't worry about the alcohol - the Guinness cooks down so only the rich flavor remains, making it safe for everyone.
Ingredients You'll Need
This classic Irish lamb stew is simple to make but full of deep, rich flavor.
- Lamb. Use fresh lamb, lamb stew meat, or leftover lamb. Using leftover Smoked Leg Of Lamb or Smoked Lamb Chops is my secret ingredient!
- Vegetables. I used onions, garlic, carrots, potatoes, and celery. I also love throwing in some frozen peas at the end for a pop of color. You can also use squash or parsnips.
- Broth. Make the rich broth with beef broth (or lamb stock), tomato paste, Worcestershire sauce, and, of course, one 12 oz can of Guinness.
- Seasonings. I seasoned the stew with salt, black pepper, bay leaves, and fresh thyme. If you don't have fresh herbs, use dry herbs instead.
See the printable recipe card below for a full list of ingredients and measurements.
How to Make It (Step-by-Step)
Brown the Lamb. Cut your lamb into 1.5-inch chunks. Heat olive oil (or bacon fat for extra flavor!) in a large Dutch oven. Toss the lamb in with salt and pepper and sear it until it's brown on all sides. Pro Tip: Don't skip this! That browning is where the flavor lives.
Sauté the Aromatics. Add your diced onions and cloves garlic to the pot. Sauté them for about 5 minutes until they are soft and smelling great. Stir in the tomato paste.
The Flour Coating. Sprinkle the flour over the meat and onions. Stir it for 1 minute to cook out the raw flour taste.
Deglaze with Guinness. Pour in the beef stock and use a wooden spoon to scrape all those yummy brown bits off the bottom of the pot. Stir in the Guinness and Worcestershire sauce. Add your bay leaves, rosemary, and thyme. Bring it to a boil, then cover and simmer for 25 minutes.
Add the Veggies. Take out the herb sprigs and bay leaves. Stir in your potatoes, carrots, and celery. Cover it back up, bring it to a boil, then turn the heat to low. Let it simmer for 1.5 hours. Be patient! This is how the lamb gets melt-in-your-mouth tender.
The Final Touch. Stir in the frozen peas and simmer for another 10 minutes. Garnish with fresh parsley and serve it hot!
Jeri's Top Tips for Success
- Trim the Fat: Lamb can be fatty, so trim off the big pieces before cooking so the broth doesn't get greasy.
- Large Chunks: Cut your veggies into big pieces so they stay whole during the long simmer instead of turning to mush.
- Slow Cooker Option: You can totally make this Irish lamb stew recipe in a slow cooker. Just brown the meat first, then throw everything in on low for 6-8 hours.
Variations
Vegetables: Add parsnips, turnips, or sweet potatoes.
Beef: If you are not a fan of lamb, use beef to make Guinness beef stew instead. Leftover Smoked Chuck Roast is also delicious.
Vegetarian: Replace the lamb with mushrooms, lentils, pearl barley, or chickpeas, and use vegetable broth.
Spicy: Add a bit of heat with chopped jalapenos or red pepper flakes.
What to Serve with Guinness Lamb Stew
Serve with Authentic Irish Soda Bread, Twice Baked Mashed Potatoes, or a simple green salad on the side.
It also goes great with Homemade Biscuits With No Milk, Fluffy Air Buns, and Smoked Corn on the Cob in Foil.
And for dessert, make Baileys Irish Cream Chocolate Layer Cake or Slow Cooker Baileys Chocolate Fudge.
Storage Tips
Refrigerate: Store leftover Guinness stew in an airtight container for 3-4 days.
Freeze: Freeze the stew in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator.
FAQs
Yes, you can make the stew without alcohol. Add a tablespoon of red wine vinegar for extra flavor.
If you want your stew thicker or don't want to use flour, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir the slurry into the stew and simmer for a few minutes until thickened.
Guinness loses its alcohol when cooked, keeping the flavor but not the alcohol. This makes it safe for everyone.
Yes. Make it as directed, let it cool, and store in the refrigerator. Reheat on the stove with a splash of water or beef broth to thin it if it is too thick.
Guinness adds a deep, rich flavor to the stew with slightly malty and roasted notes. As it cooks, the alcohol evaporates, leaving behind a bold, savory taste that enhances the lamb and vegetables.
More Soup And Stew Recipes You'll Love
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Printable Recipe
Irish Lamb Stew With Guinness
Ingredients
- 2 tablespoons olive oil
- 1.5-2 pounds lamb shoulder or leg of lamb, cut into 1.5-inch chunks (fresh lamb or leftover lamb)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large onions diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups beef broth or lamb stock
- 1 can Guinness (12 oz)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- sprigs of fresh thyme and rosemary
- 4 large carrots roughly chopped
- 1½ pounds potatoes roughly chopped
- 3 stalks celery roughly chopped
- 1 cup frozen peas
Instructions
- Brown the Lamb. Heat the olive oil in a large Dutch oven over medium heat. Add the lamb chunks and season with salt and pepper. Toss the meat occasionally until browned on all sides. This builds the base for your Guinness lamb stew.
- Sauté the Aromatics. In the same pot, add the diced onions and cloves garlic. Sauté for about 5 minutes until softened. Stir in the tomato paste and cook for another minute.
- The Flour Coating. Sprinkle the flour over the meat and onion mixture. Stir well and cook for 1 minute to remove the raw flour taste.
- Deglaze and Simmer. Pour in the beef broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Stir in the Guinness and Worcestershire sauce. Add the bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Add the Veggies. Remove the herb sprigs and bay leaves. Add the carrots, potatoes, and celery. Cover and simmer for 1½ hours. Be patient - this is what makes the lamb melt-in-your-mouth tender!
- The Final Touch. Stir in the frozen peas and cook for another 5-10 minutes. Adjust the salt and pepper to your taste.
- Serve. Serve hot in a big dish with a side of Irish soda bread.
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Notes
- Pro Tip: Trim the fat from the lamb before cooking to prevent the broth from becoming too greasy.
- Smoky Twist: If you have leftover lamb from a smoker, it adds a whole new layer of depth to the Guinness lamb stew recipe.
- Vegetable Prep: Cut the vegetables into large chunks so they stay tender-crisp and don't disappear into the stew.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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