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5.0 from 327 votes

Lamb Stew (Irish Stew)

Irish Lamb Stew is an annual staple during the month of March, but it's so delicious you'll want to enjoy it all year long!

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
Servings: 6 servings
Calories: 537 kcal
Course: Main Course , Soup
Cuisine: American , Irish

Ingredients

  • 2 pounds lamb shoulder cut into 1 ½" pieces
  • salt and black pepper
  • 2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 4 cups beef broth divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 11.2 ounces Guinness beer 1 bottle
  • 2 bay leaves
  • 3 carrots chopped into 3-inch pieces
  • 2 large potatoes about 1 ½ pounds, peeled and chopped
  • 2 prigs fresh thyme or ½ teaspoon dried thyme leaves
  • ¼ cup chopped fresh parsley

Instructions

    Cup of Yum
  1. Season lamb with salt and pepper. In a large dutch oven or soup pot, heat 1 tablespoon oil over medium heat and brown lamb in small batches. Remove from the pot and set aside in a bowl.
  2. Add the onions to the pot with remaining oil. Cook until tender, about 5 minutes. Remove from the pot and add to the lamb in the bowl.
  3. Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
  4. Whisk in butter and flour. Cook for one minute. Turn heat to low. Add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
  5. Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender. 
  6. Stir in parsley and serve with Irish Soda Bread.

Notes

  • To Thicken the Stew:
  • If you'd prefer a thicker stew, combine 2 tablespoons cornstarch with 2 tablespoons of water. Add to the boiling stew a little bit at a time while stirring until it reaches desired consistency.
  • When adding liquid to remove the brown bits, just add enough to scrape them up. Allow the liquid to almost completely evaporate before adding the butter.
  • Once the butter and flour have cooked, add in the liquid a little bit at a time. It will be very thick and pasty at first but will thin out as you add more liquid.
  • The lamb should be tender before adding the vegetables.
  • Some cuts of lamb can be fatty, if needed, skim the oil or fat off of the top before thickening with additional cornstarch.
  • If you'd like to add green peas, thaw and stir in just before serving. They do not need to simmer.

Nutrition Information

Calories 537 (27%) Carbohydrates 37g (12%) Protein 39g (78%) Fat 24g (37%) Saturated Fat 14g (70%) Cholesterol 106mg (35%) Sodium 645mg (27%) Potassium 1896mg (54%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 8160IU (163%) Vitamin C 32.3mg (36%) Calcium 105mg (11%) Iron 9.2mg (51%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 537

% Daily Value*

Calories 537 27%
Carbohydrates 37g 12%
Protein 39g 78%
Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 106mg 35%
Sodium 645mg 27%
Potassium 1896mg 40%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 8160IU 163%
Vitamin C 32.3mg 36%
Calcium 105mg 11%
Iron 9.2mg 51%

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