Irish Lamb Stew

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  • Prep Time

    10 mins

  • Cook Time

    1 hr 10 mins

  • Servings

    6

  • Calories

    381 kcal

  • Course

    Main Course

  • Cuisine

    Irish

Irish Lamb Stew

Hearty Irish Lamb Stew with meltingly tender lamb, potatoes and carrots in a rich Guinness gravy. A comforting flavorful stew that's a perfect winter warmer.

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Ingredients

Servings
  • 2 tbsp olive oil , or as needed
  • 3 ½ oz (100g) streaky bacon , roughly chopped
  • 2 pounds (900g) diced lamb , neck or shoulder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp thyme leaves , fresh
  • 2 leeks , white parts only, chopped *see note 1
  • 4 carrots , cut into large pieces
  • 3 potatoes , peeled and cubed
  • 1 tbsp tomato paste (optional)
  • 1 tbsp Worcestershire sauce 
  • 4 cups (950ml) beef broth
  • 11.2 fl oz (330ml) Guinness *see note 2
  • 1 bay leaf
  • 2 tsp cornstarch diluted in 1 tbsp cold water
  • 3 tbsp fresh parsley , chopped
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Instructions

  1. Preheat the oven to 325°F (160°C). Heat olive oil in a large casserole dish. Add the bacon and cook for a couple of minutes until it starts to crisp up. Add the diced lamb and cook until nicely browned. Transfer any liquid to a bowl.
  2. Deglaze the pan with a little Guinness or broth, making sure to scrape any brown bits stuck to the pan loose with your wooden spoon. Transfer any liquid to the bowl with the meat.
  3. Add a splash more oil to the pan if needed and cook the leeks for 5 minutes. Add the carrots, potatoes, thyme and seasoning and cook for a minute.
  4. Pour in the Worcestershire sauce, Guinness and beef broth and bring to a simmer. Stir in the tomato paste, if using. Add the lamb, bacon and bay leaf, cover with a tight fitting lid and transfer to the oven for 90 minutes.
  5. Check the lamb – it should be completely tender. Take the casserole out of the oven and adjust the seasoning as needed. Stir in a little cornstarch slurry and heat through to thicken the gravy.
  6. Sprinkle with chopped parsley and serve with some crusty bread.

Notes

  • 1: sub with 1 large brown onion, finely diced
  • 2: Guinness can give the stew a slightly bitter taste. If you don't like drinking Guinness, you may want to replace it with a different stout or ale.
  • 3: Use an immersion blender to blitz some of the braising liquid with a couple of potato and carrot pieces to thicken the stew without adding cornstarch.

Nutrition Information

Show Details
Calories 381kcal (19%) Carbohydrates 12g (4%) Protein 37g (74%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 109mg (36%) Sodium 948mg (40%) Potassium 1010mg (29%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 7537IU (151%) Vitamin C 10mg (11%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories 381kcal 19%
Carbohydrates 12g 4%
Protein 37g 74%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 109mg 36%
Sodium 948mg 40%
Potassium 1010mg 21%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 7537IU 151%
Vitamin C 10mg 11%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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