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Irish Lamb Stew

[heart_this] · Mar 10, 2008 · 35 Comments

Irish Lamb Stew

A slowly braised Irish style lamb stew with Guinness.

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

Irish Lamb Stew

Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4

A slowly braised Irish style lamb stew with Guinness.

ingredients
  • 1 tablespoon oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 can Guinness
  • 4 cups 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
directions
  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 beef stock.
  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:
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Moroccan Lamb Tagine
Nikujaga (Japanese Beef Stew)
Beef and Barley Stew
Ale and Cheddar Soup
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
Jamaican Style Jerk Beef Stew
Pot Roast Beef Stroganoff
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Beef Massaman Curry
Irish Beef Stew
Lamb Madras

More St Patrick’s Day recipes!

Food, Gluten-free, Irish, Lamb, Main Course, One-Pan, One-Pot, Recipe, Soup, St Patricks Day, Stew

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Reader Interactions

Comments

  1. Helene says

    March 10, 2008 at 11:06 pm

    What a great looking stew!

    Reply
  2. Greg says

    March 11, 2008 at 12:28 am

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

    Reply
  3. LyB says

    March 11, 2008 at 12:37 am

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

    Reply
    • Shaun says

      August 11, 2022 at 12:08 pm

      Just as well because this is nothing like an Irish Stew, a good basic stew, but not authentic Irish one!

      Reply
  4. Mochachocolata Rita says

    March 11, 2008 at 1:24 am

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

    Reply
  5. Ferdzy says

    March 11, 2008 at 1:51 am

    Looks fab, Kevin. Those carrots practically glow.

    Reply
  6. Dani Spies says

    March 11, 2008 at 2:00 am

    That is one yummy looking bowl of stew!

    Reply
  7. Peter M says

    March 11, 2008 at 3:13 am

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

    Any Guinness left to drink?

    Reply
  8. Neen says

    March 11, 2008 at 3:18 am

    March is totally the lamb stew month! Yum!

    Reply
  9. Jenny says

    March 11, 2008 at 3:25 am

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

    Reply
  10. Emiline says

    March 11, 2008 at 4:04 am

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

    Reply
  11. RecipeGirl says

    March 11, 2008 at 4:16 am

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

    Reply
  12. Psychgrad says

    March 11, 2008 at 4:24 am

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

    Reply
  13. LisaRene says

    March 11, 2008 at 4:58 am

    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!

    Reply
  14. aforkfulofspaghetti says

    March 11, 2008 at 8:18 am

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

    Reply
  15. Mike of Mike's Table says

    March 11, 2008 at 10:58 am

    That looks like an excellent stew! Very nice work!

    Reply
  16. KJ says

    March 11, 2008 at 11:33 am

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

    Reply
  17. Anonymous says

    March 11, 2008 at 11:59 am

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

    Reply
  18. Cakespy says

    March 11, 2008 at 3:10 pm

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

    Reply
  19. Deborah says

    March 11, 2008 at 3:42 pm

    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!

    Reply
  20. Sylvie says

    March 11, 2008 at 7:36 pm

    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!

    Reply
  21. noble pig says

    March 11, 2008 at 8:37 pm

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

    Reply
  22. smiles says

    March 12, 2008 at 12:15 am

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

    Reply
  23. Flanboyant Eats says

    March 12, 2008 at 2:12 am

    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 🙂

    Reply
  24. tigerfish says

    March 12, 2008 at 3:57 am

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

    Reply
  25. Elle says

    March 12, 2008 at 1:10 pm

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

    Reply
  26. Proud Italian Cook says

    March 12, 2008 at 6:03 pm

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

    Reply
  27. katiez says

    March 12, 2008 at 8:25 pm

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

    Reply
  28. Mandy says

    March 14, 2008 at 2:09 am

    oh my, this looks so good!

    Reply
  29. Eigil says

    February 8, 2009 at 4:11 pm

    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. 🙂

    Reply
  30. lagatta à montréal says

    March 16, 2009 at 6:21 pm

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

    Reply
  31. Anonymous says

    December 22, 2009 at 7:30 am

    I just tried your recipe. Thumbs up! Thanks.

    Reply
  32. Anonymous says

    March 16, 2010 at 12:29 am

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

    Reply
  33. Deanna says

    March 19, 2011 at 4:43 am

    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.

    Reply
  34. Diane Balch says

    March 3, 2014 at 1:00 pm

    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. http://www.simplelivingeating.com/2014/03/ode-to-ireland-irish-recipes-healthy.html

    Reply

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