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Irish Stew Recipe

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine irish
Servings 6 servings

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!

Notes

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. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Keyword Comfort Food, Guinness Stew, Irish Stew, Stew Recipe
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