Irish Lamb Stew

Hey, there! I am happy to share my favourite Irish lamb stew recipe with you. This meal has been essential in my kitchen for years, and once you taste it, you’ll be back for more! It’s rich, soothing, and ideal for any occasion, particularly winter evenings and St. Patrick’s Day festivities.

Why I Love This Irish Lamb Stew.

Nothing beats a warm, hearty bowl of Irish lamb stew. The delicate, slow-cooked lamb, precisely cooked potatoes, and rich, flavorful broth make this meal appealing. I enjoy preparing this stew since it is simple, employs basic ingredients, and fills the home with a delicious scent.

So let’s start cooking!

Lamb Stew Recipe.

Why Irish Lamb Stew? A few years back, some Irish friends came to visit with us for the holidays, and knowing me, they brought the ideal gift—an Irish cookbook. I enjoy collecting cookbooks from other locales, and with St. Patrick’s Day approaching, I wanted to offer you something genuinely vintage. This substantial Guinness-infused lamb stew is the epitome of comfort food: thick, earthy, and slow-cooked to perfection. It’s the type of dish that makes you want to curl up with a warm bowl and crusty bread.

Why You’ll Love This Recipe

✅ Super Easy to Make: Just a few simple steps for a restaurant-quality meal.
✅ Full of cosy, comforting flavors—perfect for cold nights or family gatherings.
✅ Authentically Irish: A true taste of tradition.
✅ Even Better the Next Day—Leftovers taste amazing!

What you’ll need to make this comforting dish:

Main Ingredients:

Lamb – I prefer using lamb shoulder or leg, cut into chunks. These cuts have the perfect balance of meat and fat, making the stew rich and flavorful. When slow-cooked, they become incredibly tender, almost melting in your mouth. If you want the best results, go for bone-in lamb pieces, as they add extra depth to the broth.
Potatoes – I use starchy potatoes like Russets or Yukon Golds because they naturally thicken the stew as they break down during cooking. They absorb the flavors of the broth beautifully, making each bite satisfying and hearty.
Carrots – Carrots not only add color to the stew but also bring a natural sweetness that balances the savory flavors. They become soft and tender, blending seamlessly into the broth.
Onions – Onions are essential for creating a deep, savory flavor base. I prefer using yellow or white onions, as they caramelize beautifully when cooked slowly, enhancing the richness of the stew.
Celery – This underrated ingredient brings a fresh, slightly peppery taste that complements the heartiness of the stew. It also adds a nice texture contrast to the tender lamb and potatoes.
Garlic – I always add fresh minced garlic because it enhances the overall depth of flavor. As the stew simmers, the garlic mellows and blends with the other ingredients, creating an irresistible aroma.
Lamb or Beef Stock – A good-quality stock is crucial for a flavorful stew. Lamb stock is traditional and gives the dish a deep, meaty richness, but if you can’t find it, beef stock works just as well. Homemade stock is always best, but a high-quality store-bought version will do in a pinch.
Guinness Beer – This is my secret ingredient! Guinness beer adds a deep, malty richness that enhances the stew’s overall flavor. It brings a slight bitterness that balances the sweetness of the carrots and onions, creating a well-rounded dish. Plus, it gives the broth a darker, richer color.
Fresh Herbs (Thyme, Rosemary, Parsley) – These herbs are essential for authentic Irish flavors. Thyme and rosemary add earthy, aromatic notes, while fresh parsley brightens up the dish when sprinkled on top before serving.
Salt and Pepper – Simple but necessary! I always season in layers, adding a bit at the beginning and adjusting at the end to ensure the perfect balance.
Butter and Flour – I use butter to sauté the vegetables, which adds a rich, creamy depth. Flour is used to thicken the broth, giving the stew a smooth, velvety consistency.

How I Make My Irish Lamb Stew (Step by Step)

Step 1: Prep Everything

Trim any excess fat from the lamb and cut it into bite-sized pieces.
Chop the vegetables into even sizes so they cook evenly.

Step 2: Sear the Lamb

Heat butter or oil in a large pot over medium-high heat.
Sear the lamb on all sides until it’s beautifully browned—this locks in the flavor.

Step 3: Cook the Veggies

Add the onions, garlic, carrots, and celery to the pot.
Cook until they soften and become fragrant.

Step 4: Add Guinness Beer

Pour in the Guinness beer and let it simmer for a few minutes to allow the alcohol to cook off.
This adds a deep, rich flavor that makes the stew extra special.

Step 5: Deglaze the Pot

Pour in a splash of stock and scrape up the flavorful browned bits from the bottom.

Step 6: Simmer Low and Slow

Add the potatoes, remaining stock, and fresh herbs.
Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours until the lamb is fork-tender.

Step 7: Thicken the Stew

Mix a little flour with water or broth to create a paste, then stir it in.
Let it cook a bit longer until it reaches the perfect consistency.

Step 8: Final Touches & Serving

Taste and adjust seasoning if needed.
Sprinkle with fresh parsley and serve hot!

Common Questions I Get About This Recipe

1. Can I make this ahead of time?

Yes! The flavors develop even more when left overnight. Just reheat and enjoy.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

3. Can I use beef instead of lamb?

Definitely! While lamb is traditional, beef works just as well.

4. How can I make this stew gluten-free?

Skip the flour and use cornstarch or a gluten-free thickener instead.