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Irish Stew Recipe
A soul-soothing Irish Stew Recipe that blends tender lamb, potatoes, carrots, and a whisper of Guinness into a hearty meal you’ll crave all year long.
If there’s one comfort food that feels like a warm hug on a chilly evening, it’s this classic Irish stew. I first learned the ropes of this traditional dish from my grandmother, who insisted that a true Irish stew hinges on simple ingredients treated with respect. Now, decades later, I’m sharing my go-to lamb stew method—slow-cooked to perfection, brimming with veggies, and ever so slightly boozy from your favorite stout. You know what? It even ranks high in search interest each March: Google Trends reveals Irish stew searches spike nearly 45% ahead of St. Patrick’s Day. Let’s dive into why this recipe stands out.
Every spoonful feels like you’ve stepped into a cozy cottage by the Cliffs of Moher. The magic lies in layering flavors: searing the lamb for depth, simmering in low-sodium broth, folding in root veggies at just the right moment. And yes, I’ll show you how a dash of Guinness Draught (or Murphy’s, if you prefer) gives it that authentic nuttiness, without overwhelming the flavors. Whether you’re a slow cooker devotee, a pressure-cooker pro, or an old-school stovetop enthusiast, this lamb stew fits your style. Grab your favorite Dutch oven or crockpot, and let’s stir up some Irish luck in your kitchen.
Why You’ll Love This Recipe
• Pure comfort food—perfect for rainy afternoons or St. Patrick’s Day gatherings
• Flexible cooking methods—slow cooker, Instant Pot, or stovetop friendly
• Simple pantry staples—potatoes, carrots, onions, and a modest splash of Guinness
• Rich, savory flavor from searing and deglazing—no bland broth here
• Hearty meal that feeds a crowd or yields delicious leftovers
• Naturally gluten-free when you skip the thickener or use cornstarch
• Easy substitutions: beef instead of lamb, chicken broth in place of beef broth
• Low-waste cooking—use leftover veggies or frozen peas for added color and nutrition
Ingredients
• 2 pounds boneless lamb shoulder, cut into 1-inch cubes (substitute beef chuck if preferred)
• 2 tablespoons olive oil or beef tallow (for richer flavor)
• 1 large yellow onion, diced (Vidalia onions add a touch of sweetness)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (adds body and umami)
• 1 cup Guinness Draught or stout of choice (Murphy’s recommended)
• 4 cups low-sodium beef or lamb broth (homemade or store-bought)
• 1 pound Yukon Gold potatoes, peeled and quartered (waxy potatoes hold shape best)
• 4 medium carrots, cut into 1-inch slices (baby carrots work too)
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional thickener)
• Chopped fresh parsley, for garnish
Tip: For a slow cooker approach, brown lamb and onions first for deeper flavor, then transfer everything to the crockpot on low for 7–8 hours.
Directions
1. Season and sear. Pat lamb dry, then season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and brown lamb in batches—avoid crowding the pan. This step builds savory depth.
2. Sauté aromatics. Reduce heat to medium, add onion and a pinch of salt, and cook until translucent, about 5 minutes. Stir in garlic and tomato paste, cooking one more minute until fragrant.
3. Deglaze with Guinness. Pour in your stout, scraping up browned bits—that’s pure flavor gold. Let it bubble for 2–3 minutes to cook off the alcohol.
4. Add broth and herbs. Stir in beef broth, rosemary, thyme, and bay leaf. Return lamb cubes to the pot, bring to a gentle simmer, then cover and cook on low for 1½–2 hours (or transfer to a 300°F oven).
5. Introduce veggies. Add potatoes and carrots to the stew, stir gently, cover, and simmer for another 30–40 minutes until tender. Use a fork to test doneness—the potatoes should offer little resistance.
6. Thicken if desired. If you prefer a gravy-like consistency, whisk in the cornstarch slurry and simmer 2–3 more minutes. Adjust seasoning with salt and pepper.
7. Garnish and serve. Remove rosemary, thyme stems, and bay leaf. Ladle into bowls, sprinkle with parsley, and enjoy with crusty bread or soda bread for mopping up every last drop!
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes (browning adds 15 extra)
Cook Time: 2–2½ hours stovetop (or 7–8 hours on low in slow cooker)
Total Time: Approximately 2½ hours stovetop; perfect for a lazy weekend afternoon
Variations
• Guinness and mushrooms: Add 8 ounces sliced cremini mushrooms with the onions for earthier flavor.
• Beef & barley twist: Swap lamb for beef and stir in ½ cup pearl barley with the broth.
• Paleo-style: Use sweet potatoes instead of Yukon Gold, skip the cornstarch, and thicken with arrowroot.
• Instant Pot shortcut: Sauté lamb and onions on “Sauté,” then pressure-cook 35 minutes, quick release, add veggies, and cook another 5 minutes.
• Spicy upgrade: Stir in ½ teaspoon red pepper flakes when adding tomato paste.
• Veggie-packed: Toss in 1 cup frozen peas or diced turnips in the final 10 minutes for extra color and nutrition.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Keeps well up to 3 months—freeze before adding cornstarch thickener.
Reheat: Gently warm on the stovetop over low heat, adding a splash of broth if it’s too thick. In the microwave, cover and heat in 1-minute intervals, stirring between bursts.
Make-Ahead Tip: Prepare through Step 4, cool completely, refrigerate overnight, then finish cooking veggies when ready to serve.
Notes
• I learned that browning in batches prevents steaming and guarantees those caramelized bits we all love.
• If your stew tastes flat, a squeeze of fresh lemon juice or a splash of apple cider vinegar brightens the flavors.
• For extra tenderness, let the stew rest off heat for 15 minutes before serving—flavors mingle beautifully.
• Want more color? Add diced red bell pepper with the carrots.
• I once over-salted mine—lesson learned: taste as you go and season gradually.
FAQs
Q: Can I make this dairy-free?
A: Absolutely—this recipe contains no dairy unless you serve it with buttered bread.
Q: What’s the best cut of lamb to use?
A: Shoulder or leg are fantastic; they break down nicely and become tender.
Q: How can I thicken without cornstarch?
A: Mash a few potato pieces against the pot’s side or stir in a bit of mashed roasted parsnip.
Q: Is Guinness essential?
A: It’s traditional for nuttiness, but you can swap equal parts beef broth if needed.
Q: Can I use frozen meat or veggies?
A: Thaw thoroughly first—crowding frozen produce can water down your stew.
Q: My stew turned out too salty—what now?
A: Add peeled, raw potato chunks and simmer for 10 minutes; they’ll absorb some salt.
Q: How do I make this stew spicier?
A: A dash of cayenne or hot paprika stirs in heat without overpowering.
Q: Can I double the batch?
A: Yes—just use a larger pot and increase slow-cook time by 20%.
Conclusion
This Irish Stew Recipe is the ultimate comfort food: tender lamb, hearty potatoes, carrots, and that subtle Guinness charm all simmered into a welcoming, traditional dish. Whether you’re hosting St. Patrick’s Day or seeking cozy midweek dinner inspiration, it won’t steer you wrong. Give it a try, leave your thoughts below, and don’t forget to explore my Shepherd’s Pie and Beef Bourguignon recipes for more crowd-pleasing comfort meals!
Irish Stew Recipe
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes substitute beef chuck if preferred
- 2 tablespoons olive oil or beef tallow for richer flavor
- 1 large yellow onion, diced Vidalia onions add a touch of sweetness
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste adds body and umami
- 1 cup Guinness Draught or stout of choice Murphy’s recommended
- 4 cups low-sodium beef or lamb broth homemade or store-bought
- 1 pound Yukon Gold potatoes, peeled and quartered waxy potatoes hold shape best
- 4 medium carrots, cut into 1-inch slices baby carrots work too
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 leaf bay leaf
- Salt and pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water optional thickener
- Chopped fresh parsley, for garnish
Instructions
- Pat lamb dry, then season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and brown lamb in batches. This step builds savory depth.
- Reduce heat to medium, add onion and a pinch of salt, and cook until translucent. Stir in garlic and tomato paste, cooking one more minute until fragrant.
- Pour in your stout, scraping up browned bits. Let it bubble for 2–3 minutes to cook off the alcohol.
- Stir in beef broth, rosemary, thyme, and bay leaf. Return lamb cubes to the pot, bring to a gentle simmer, then cover and cook on low for 1½–2 hours.
- Add potatoes and carrots to the stew, cover and simmer for another 30–40 minutes until tender.
- If you prefer a gravy-like consistency, whisk in the cornstarch slurry and simmer 2–3 more minutes. Adjust seasoning with salt and pepper.
- Remove rosemary, thyme stems, and bay leaf. Ladle into bowls, sprinkle with parsley, and enjoy with crusty bread or soda bread for mopping up every last drop!
