Irish Lamb Stew With Guinness

A hearty bowl of Irish Lamb Stew, richly colored with tender chunks of lamb, carrots, and potatoes, simmered in a thick, savory Guinness broth, served alongside a slice of freshly baked, crusty Irish soda bread on a rustic wooden table.

5 from 28 votes

This Irish Lamb Stew With Guinness is full of rich flavors and packed with tender lamb, potatoes, carrots, celery, and Guinness. Serve it with a side of Irish Soda Bread for a delicious meal!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: Irish

Servings: servings

Calories: 544kcal

Author: Jeri Walker

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.

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