Irish Lamb Stew
User Reviews
4.6
32 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
553 kcal
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Course
Main Course, Dinner
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Cuisine
Irish
Irish Lamb Stew
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This Irish Lamb Stew is pure comfort in a bowl! Tender lamb slow-braised in a Guinness-infused broth, loaded with carrots, potatoes, and herbs for the ultimate cozy meal. Perfect for St. Patrick’s Day or any chilly evening!
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Ingredients
- 3 pounds lamb cut into cubes, I used boneless leg of lamb
- 2 tablespoon all-purpose flour
- 3 tablespoon olive oil
- 12 pearl onions peeled, or 1 large onion chopped
- 3 medium carrot cut into 1 inch pieces
- 2 pounds potato peeled and cubed, about 6 medium potatoes
- 1 teaspoon thyme dried
- 1 tablespoon tomato paste
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 cup Guinness Stout
- 3 cups beef broth low sodium, or vegetable/chicken/lamb broth
- 2 tablespoon parsley fresh and chopped, for garnish
Instructions
- Preheat the oven to 350℉.
- Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
- Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
- Add the carrots, onions, potatoes, tomato paste, herbs and spices to the Dutch oven. Add a splash of the broth or Guinness and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth along with the Guinness stout. Bring to a boil then season again with salt and pepper if needed.
- Cover the pot and transfer to the oven to simmer for 1½ hours to 2 hours, until the meat is very tender.
- Garnish with fresh parsley and serve.
Notes
- Best Cut of Lamb – Boneless leg of lamb is ideal because it’s tender and easy to cube. Lamb shoulder works too, but it has more connective tissue and may need slightly longer cooking. Avoid using lean cuts like lamb loin—they won’t get that melt-in-your-mouth texture.
- Guinness Makes a Difference – The dark, malty flavors deepen the richness of the broth. If you don’t have Guinness, substitute with another dark stout or even beef broth with a splash of Worcestershire sauce.
- Thick or Brothy? – For a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of water and stir it in during the last 30 minutes. Prefer a brothy stew? Use an extra cup of broth.
- Make-Ahead & Storage – Like most stews, this gets better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
- I changed this recipe since I first published in March 2019, by swapping the chicken broth with beef broth. I only used 3 cups of broth and added a cup of Guinness stout.
Nutrition Information
Show Details
Serving
1serving
Calories
553kcal
(28%)
Carbohydrates
39g
(13%)
Protein
52g
(104%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
147mg
(49%)
Sodium
810mg
(34%)
Potassium
1750mg
(37%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5270IU
(105%)
Vitamin C
39mg
(43%)
Calcium
69mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 52g | 104% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 810mg | 34% |
| Potassium | 1750mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5270IU | 105% |
| Vitamin C | 39mg | 43% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
32 reviews
Excellent
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