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Cozy Irish Lamb Stew

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A hearty and comforting Irish lamb stew simmered with root vegetables, fresh herbs, and a splash of Guinness for rich flavor. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds lamb shoulder, cut into 1½-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and chopped
  • 2 large potatoes, peeled and cubed (Yukon Gold recommended)
  • 1 cup Guinness or dark stout beer (optional)
  • 3 cups beef or lamb broth
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes and add-ins: fresh parsley (chopped), 1 stalk celery (chopped), peas or green beans (added last 10 minutes)

Instructions

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil over medium-high heat in a Dutch oven. Brown lamb in batches, about 6-8 minutes per batch, then remove and set aside.
  3. Lower heat to medium. In the same pot, cook chopped onion until translucent, about 5 minutes. Stir in garlic and cook 1 more minute.
  4. Add carrots, parsnips, and potatoes. Stir and cook for 5 minutes.
  5. Pour in Guinness or stout (if using) to deglaze the pot, scraping browned bits. Simmer 2-3 minutes until slightly reduced.
  6. Return lamb to pot with bay leaves, thyme, and broth. Add water if needed to cover ingredients. Bring to a boil.
  7. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and vegetables are soft but intact.
  8. Season with salt and pepper to taste. Stir in peas or green beans during last 10 minutes if using.
  9. Remove bay leaves. Sprinkle with fresh parsley and serve hot with crusty bread or mashed potatoes.

Notes

Dry the lamb before browning to get a good crust. Brown lamb in batches to avoid crowding the pan. Simmer gently on low heat to keep lamb tender and vegetables intact. Adjust thickness by adding broth or simmering uncovered. For thicker stew, mash some potatoes near the end. Slow cooker option available by browning first then cooking low 6-8 hours or high 3-4 hours.

Nutrition

Keywords: Irish lamb stew, hearty stew, lamb recipe, root vegetables, Guinness stew, comfort food, slow simmer, easy dinner

Find it online: https://elvafood.com/cozy-irish-lamb-stew-recipe-perfect-for-easy-hearty-dinners/