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4.6 from 48 votes

Irish Lamb Stew

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!

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 6
Calories: 553 kcal
Course: Main Course , Dinner
Cuisine: Irish

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 carrots cut into 1 inch pieces
  • 2 pounds potatoes peeled and cubed, about 6 medium potatoes
  • 1 teaspoon thyme dried
  • 1 tablespoon tomato paste
  • 1 teaspoon salt or to taste
  • 1 teaspoon 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

    Cup of Yum
  1. Preheat the oven to 350℉. 
  2. Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
  3. 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.
  4. 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.
  5. Cover the pot and transfer to the oven to simmer for 1½ hours to 2 hours, until the meat is very tender.
  6. 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

Serving 1serving Calories 553kcal (28%) Carbohydrates 39g (13%) Protein 52g (104%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 147mg (49%) Sodium 810mg (34%) Potassium 1750mg (50%) 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

% 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.