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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.
Prep Time
10 mins
Cook Time
1 hr 40 mins
Servings:
6
Calories:
381 kcal
Course:
Main Course
Cuisine:
Irish
Ingredients
- 2 tbsp olive oil , or as needed
- 3 ½ oz streaky bacon roughly chopped, 100g
- 2 pounds lamb neck or shoulder, diced, 900g
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp thyme fresh, leaves
- 2 leek white parts only, chopped *see note 1
- 4 carrot cut into large pieces
- 3 potato peeled and cubed
- 1 tbsp tomato paste (optional)
- 1 tbsp Worcestershire sauce
- 4 cups beef broth 950ml
- 11.2 fl oz Guinness beer see note 2, 330ml
- 1 bay leaf
- 2 tsp cornstarch diluted in 1 tbsp cold water
- 3 tbsp parsley chopped, fresh
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with chopped parsley and serve with some crusty bread.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 381
% 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.