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Irish Lamb Stew Recipe with Guinness

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This hearty Irish Lamb Stew with Guinness is a comforting, classic pub-style dinner packed with tender lamb, root vegetables, and a rich, malty broth. Perfect for chilly nights, family gatherings, or St. Patrick’s Day, it’s easy to make and even better the next day.

Ingredients

Scale
  • 2 lbs lamb shoulder or stew meat, cut into 1.5-inch pieces
  • 2 tbsp olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour (use gluten-free if needed)
  • 3 medium carrots, peeled and sliced into rounds
  • 2 parsnips, peeled and sliced (or substitute with extra carrots)
  • 3 medium potatoes, peeled and cut into chunks (Yukon Gold and russets recommended)
  • 2 celery stalks, sliced
  • 1 (14.9 oz) can Guinness Draught stout (or other Irish stout)
  • 2–3 cups low-sodium beef or lamb broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped fresh parsley (for garnish)
  • Optional: 1 cup frozen peas (stirred in at the end)

Instructions

  1. Pat lamb dry with paper towels, trim excess fat, and cut into 1.5-inch cubes. Peel and chop all vegetables as listed. Measure out tomato paste, Guinness, and broth.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb cubes in a single layer (work in batches if needed) and brown on all sides, about 2-3 minutes per batch. Transfer browned lamb to a plate.
  3. Lower heat to medium. Add diced onion and a pinch of salt; cook until softened and golden, about 3 minutes. Stir in garlic and cook for 1 minute. Sprinkle in flour and stir well, scraping up any brown bits.
  4. Pour in Guinness stout and scrape up any stuck bits on the bottom of the pot. Let it bubble for a minute.
  5. Return browned lamb to the pot. Stir in tomato paste, carrots, parsnips, potatoes, celery, thyme, bay leaves, salt, and pepper. Pour in enough broth to just cover everything (about 2-3 cups). Stir well.
  6. Bring to a gentle simmer over medium heat, then reduce to low. Cover with lid slightly ajar and simmer for 90–120 minutes, stirring occasionally, until lamb is fork-tender and veggies are soft but not mushy. Add more broth if needed.
  7. Remove bay leaves and thyme stems (if using fresh). Taste and adjust salt, pepper, or add a splash of vinegar for brightness. Stir in peas (if using) and cook for 2-3 minutes more. For a thicker stew, mash a few potato chunks and stir them in.
  8. Ladle stew into warm bowls. Sprinkle with chopped parsley and serve hot with crusty bread or mashed potatoes.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and gluten-free stout. Make ahead for deeper flavor; stew improves overnight. Skim excess fat before serving. Add more root veggies or substitute beef for lamb if desired. Mash potatoes for thicker consistency. Garnish with fresh parsley for brightness.

Nutrition

Keywords: Irish lamb stew, Guinness stew, St. Patrick's Day, comfort food, hearty dinner, pub food, lamb recipes, stew recipes

Find it online: https://elvafood.com/irish-lamb-stew-recipe-with-guinness-easy-hearty-dinner-idea/