Irish Lamb Stew

Irish Lamb Stew

With Saint Patrick's Day coming up I was feeling like something Irish. I had seen some nice looking lamb at the grocery store and I was thinking that a nice lamb stew would do. It kind of worked out well as we got buried in snow again and the stew really hit the spot on a cold day. I went with a pretty basic lamb stew that contained lamb, onions, carrots and potatoes. I was thinking that you could also add parsnips, rutabaga, barley, celery, etc. Of course I could not resist adding a Guinness to the pot. :) I wanted to get a lot of lamb flavour so I made sure to brown the meat really well. I also wanted the lamb to be fall apart tender so I braised it for several hours. Since I did not want the carrots and potatoes to fall apart I did not add them to the stew until the meat was almost ready and then simmered just long enough to cook the vegetables. The lamb stew turned out really well. It was tasty and had a nice lamb flavour. The lamb was melt in the mouth tender. I enjoyed the lamb stew with a Guinness and some Irish soda bread.

Irish Lamb Stew

A slowly braised Irish style lamb stew with Guinness.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours

Printable Recipe
  • 1 tablespoon oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 Guinness (or other dark stout)
  • * beef stock
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 white potatoes, cut into bite sized pieces
  • 4 carrots, cut into bite sized pieces
  • 1 handful parsley, chopped
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and enough beef stock to cover.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.

Slow Cooker: Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.

Similar Recipes:
Steak and Guinness Pie
Moroccan Lamb Tagine
Nikujaga (Japanese Beef Stew)
Beef and Barley Stew
Ale and Cheddar Soup

More St Patrick’s Day recipes!


Helene said...

What a great looking stew!

Greg said...

Perfect! This is already on my menu for the 17th. Your recipe looks great.

LyB said...

Nothing like a good stew to warm you up on a cold day. It looks terrific!

Mochachocolata Rita said...

gorgeous! hmm this inspires me to make indonesian stew = semur ^^

Ferdzy said...

Looks fab, Kevin. Those carrots practically glow.

Dani Spies said...

That is one yummy looking bowl of stew!

Peter M said...

Kevin, I like the big chinks of lamb and it's a good entry for Emiline's Pub Crawl.

Any Guinness left to drink?

Neen said...

March is totally the lamb stew month! Yum!

Jenny said...

Wow Kevin,
What a gorgeous looking stew. I'm not even a stew fan and this looks terrific!

Emiline said...

I think this is a great entry! It's really different. You get extra points for using Guinness.
Great job!

RecipeGirl said...

Yum. I made a Basque Lamb Stew recently that turned out very well. I LOVE lamb!

Psychgrad said...

Great looking stew! I much prefer this type of stew to the more mushier varieties with less definition between its components. Nice picture too.

LisaRene said...

I have blinders on to the lamb stew (vegetarian) but zeroed in on the beer bread. I love beer bread. So quick, easy and delicious. I'll look out for your post!

aforkfulofspaghetti said...

Now that's what I call an Irish stew. Great colour on your veg, and those pieces of meat look munchtastic!

Mike of Mike's Table said...

That looks like an excellent stew! Very nice work!

KJ said...

Your stew looks so lovely and fresh. Not a gluggy mushy washed out vegetable in sight.

Maryann said...

I thought I saw Guinness in the background! This looks lovely, Kevin :)

Cakespy said...

The stew looks lovely...but the bread looks just as good--not an afterthought at all! Love is in the details!

Deborah said...

I have not been able to find lamb here until recently, but I still have not tried cooking with it yet. I can't wait to hear about the bread!

Sylvie said...

The storm that has been battering Britain's South yesterday has finally reached here 'Up North', so I would love to have a bowl full of your wonderful looking stew!

noble pig said...

Looks like the pot of gold is at your house...tell the leperchauns not to eat without me.

smiles said...

just checking out some blogs this looks great i got to try this out

Flanboyant Eats said...

hey Kevin!

this looks (in concept) so much like our carne con papas! only i didn't take the time to plate mine as pretty as yours! I really need to take the time in making my food look pretty!

urs is lovely. i'm sure it would be great if cooked in pressure cooker as well :)

tigerfish said...

I like lamb stew but never tried cooking lamb in my kitchen before.

Elle said...

I'm not a huge fan of lamb, but I think I could be swayed with this stew...looks delicious!

Proud Italian Cook said...

Kevin, I'm not generally a lamb person, but your pictures are tempting me!!

katiez said...

Lamb and Guiness stew - how perfect for a cold March day...
and with that lovely soda bread!

Mandy said...

oh my, this looks so good!

Eigil said...

That sure was a fine meal. Its really wonderful, and its alot better if you have the patience to make it a day in advance. Thanks for this recipe. :)

lagatta à montréal said...

Try the stew with a lovely dark beer from Montréal, St-Ambroise Oatmeal Stout.

Anonymous said...

I just tried your recipe. Thumbs up! Thanks.

Connor Linskey said...

Looks great, but Irish Stew should be made with Mutton.

Deanna said...

So I made this last night, for St. Patrick's Day of course, and next time I will definitly leave out the Rosemary and Thyme. I spent forever trying to counteract the flavoring of those in this stew and I didn't even add as much as the recipe calls for. Other than that I love this recipe and look forward to making this again.

Diane Balch said...

Just wanted you to know that I've included your recipe in a collection of Irish foods on Simple Living and Eating. I will be pinning and tweeting it this week too.

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