There’s something soul-warming about a big pot of stew bubbling away on the stove, especially when the chill starts to settle in. And when that stew is an Irish Lamb Stew with Guinness? You’re in for a true comfort food experience. This dish is a nod to traditional Irish cooking, featuring tender chunks of lamb, root vegetables, and the deep, malty richness of Guinness stout. It’s a perfect meal for cozy dinners, a delicious answer to winter stew recipes, and honestly—one of the most satisfying stew ideas you can whip up when you want something rustic and full of flavor.
Hearty Irish Lamb Stew with Guinness
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine Irish
Large Dutch oven or heavy-bottomed pot Ideal for even heat distribution. If you don’t have one, a large stock pot will work—just keep the heat moderate to avoid burning the bottom.
Wooden spoon or heatproof spatula For stirring and scraping all those delicious browned bits.
Measuring spoons and cups Precision matters when you're layering flavor.
Cutting board and sharp knife The veggies and lamb need uniform chopping so they cook evenly.
Optional: Slow cooker or crockpot If you want to convert this into one of your easy crockpot beef stew nights or even explore stew recipes crockpot-style, this stew works beautifully in a slow cooker too.
For the stew
- 2 tablespoons olive oil
- 2 ½ pounds lamb shoulder cut into 1 ½-inch chunks (bone-in or boneless is fine, though boneless cooks faster)
- Salt and black pepper to taste
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bottle 11.2 oz Guinness stout
- 4 cups beef broth or lamb stock if you have it
- 3 carrots peeled and cut into thick rounds
- 2 parsnips peeled and cut into chunks
- 2 celery stalks chopped
- 1 small rutabaga or turnip peeled and diced
- 3 Yukon Gold potatoes quartered
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 tsp dried thyme
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish
Optional flavor boosters
- 1 teaspoon smoked paprika for a deeper earthiness
- A splash of balsamic vinegar at the end for a hint of tang
Sear the Lamb
In your Dutch oven, heat the olive oil over medium-high. Season the lamb chunks with salt and pepper. Working in batches, brown the lamb on all sides—don’t crowd the pot. This step adds a deep, savory base to your stew.
Build the Flavor Base
Once the lamb is browned and set aside, add the onions to the pot and sauté until soft and golden, about 5 minutes. Add garlic and tomato paste, stirring for another 2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
Deglaze and Simmer
Sprinkle in the flour and stir to coat the onions. This helps thicken the stew later. Slowly pour in the Guinness, scraping the bottom to lift all the tasty brown bits. Return the lamb to the pot along with the broth, bay leaves, thyme, and Worcestershire sauce.
Add the Veggies
Once everything is bubbling, reduce the heat to a low simmer and toss in the carrots, parsnips, celery, rutabaga, and potatoes. Cover and let it cook gently for about 1 hour and 45 minutes, or until the lamb is fall-apart tender and the vegetables are silky soft.
Finish and Serve
Taste and adjust the seasoning. You can add a splash of balsamic vinegar here if you like a bit more depth. Serve hot, garnished with parsley and some crusty bread on the side.
Pairings That Make It Pop
This Irish Lamb Stew is a full meal on its own, but the right accompaniments can elevate it even more.
- Drink pairing: A pint of Guinness or a malty Irish red ale complements the stew’s rich undertones. Prefer non-alcoholic? Try a cold brew black tea with a splash of lemon.
- Bread: Thick-cut Irish soda bread, a crusty sourdough loaf, or even a rosemary focaccia will soak up every drop.
- Salad: Something crisp and tangy like a shaved fennel and arugula salad with lemon vinaigrette adds a nice contrast to the stew’s richness.
- Dessert: Keep it Irish with a slice of warm apple tart or a little ramekin of sticky toffee pudding.
FAQs: Let’s Break It Down
1. Can I substitute the lamb?
Absolutely. If lamb isn’t your thing or it’s hard to find, beef chuck roast makes a fantastic swap. You’ll still get a dish that rivals the best beef stew recipe you've ever tried. Just cut the beef into similar-sized chunks.
2. Is this dish healthy?
While hearty and rich, this stew packs in root veggies and lean protein, making it one of those healthy dinner recipes that doesn't skimp on flavor. It’s a great way to enjoy comfort food with wholesome ingredients.
3. Can I make this in a slow cooker?
Yes! After searing the lamb and sautéing the onions/garlic/tomato paste, toss everything into your slow cooker. Cook on low for 8 hours or high for 4–5. This makes it an easy addition to your stew recipes crockpot list or even a one-pot winner among beef stew crock pot recipes.
4. What’s the difference between this and something like cowboy stew or brown stew chicken?
Cowboy stew often includes ground beef, beans, and a tomato base—it’s more southwestern than Irish. Brown stew chicken (and its Jamaican cousin, the brown stew chicken recipe) relies on browned chicken and a sweet-savory spiced sauce. This Irish stew leans on European roots, Guinness, and hearty winter vegetables, though all of them fall under the rich umbrella of beloved soup and stew recipes.
5. How do I store leftovers?
Like many stew beef recipes, this one gets better the next day. Store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.
6. Can I use chicken instead of lamb or beef?
You can, though you’d be venturing into chicken stew or stew chicken territory. If you go this route, use boneless thighs for a richer result, and adjust the simmering time to about 45 minutes to avoid overcooking the chicken.
