How To Make Irish Lamb Stew (With Guinness)

If your goal it to learn how to make Irish lamb stew that will have people asking for seconds, you’ve come to the right place! This Irish stew packs a ton of flavor, and it’s perfect for hot, convenient leftovers.

I started making this recipe as a St. Patrick’s Day staple, but I’ve since been making it throughout the fall and winter. It takes a bit of time to come together, but it’s soooo worth it.

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What is Irish Lamb Stew?

Irish lamb stew is a traditional dish originating in Ireland, of course. It’s a hearty meal made with lamb, root vegetables, and a flavor bomb of a broth.

The dish typically uses lamb shoulder, but for this recipe I’m using a whole boneless leg of lamb for more tender and meaty bites.

With the addition of Guinness stout, the stew takes on a rich, malty flavor that complements the lamb and vegetables perfectly.

Root vegetables like russet potatoes, red potatoes, celery root, and carrots make this Irish lamb stew not only filling, but also nutritious. Traditionally cooked low and slow, it’s a one-pot wonder that’s perfect for cold days.

Why use Guinness in stew?

Guinness stout isn’t just a drink — it’s a flavor powerhouse. Adding Guinness to your Irish lamb stew gives it a rich, earthy taste. It’s ever-so-slight bitterness balances the sweetness of the carrots and celery root.

The alcohol cooks off during simmering, leaving behind complex flavors that really amplify the broth. The roasted barley and hops in Guinness pair perfectly with lamb, enhancing its natural flavors without overpowering the dish.

Guinness also helps thicken the stew as it reduces, creating a sort of velvety texture. Using Guinness in Irish Lamb Stew is both a nod to tradition, and a way to elevate your stew with bold, authentic flavors.

What Vegetables are Used in Irish Stew?

Root vegetables are the heart of Irish Lamb Stew. They add sweetness, texture, and nutrition (which admittedly isn’t usually top of mind for me) to the dish.

For this recipe, I use a mix of russet potatoes, red potatoes, carrots, onions and celery root. Russet potatoes break down slightly during cooking, helping to thicken the stew, while red potatoes hold their shape for a nice contrast.

Carrots bring a natural sweetness & beautiful color, and celery root (or celeriac) adds a mild, earthy flavor. You can also include parsnips for extra depth, if that’s your jam.

The key is to cut the vegetables into uniform chunks so they cook evenly alongside the lamb.

What Cut of Lamb is Best For Stew?

For Irish lamb stew, a whole boneless leg of lamb is an excellent choice. It’s tender, flavorful, and has just the right amount of fat to keep the stew rich, without being greasy.

While lamb shoulder is a more traditional option due to its marbling and affordability, the leg offers cleaner slices and a meatier bite.

Searing the lamb slices before adding them to the stew liquid adds another layer of flavor to this amazing Irish stew.

The slow simmering process ensures the lamb becomes melt-in-your-mouth tender, whether you use the leg, shoulder, or even lamb shanks.

What’s The Difference Between Irish Stew and Beef Stew?

The main difference is the meat. Irish stew traditionally uses lamb or mutton, while beef stew’s star ingredient is, well, beef.

The flavor profiles differ too. Lamb has a more delicate and slightly gamey taste compared to beef’s robust flavor.

Irish stew also tends to focus more on root vegetables like potatoes and carrots, while beef stew might include a wider variety of ingredients, like peas and mushrooms.

Additionally, the use of Guinness stout in Irish Lamb stew adds a distinct malty richness that you won’t typically find in beef stew.

Both are comforting, but Irish lamb stew offers a taste of Ireland with its unique combination of flavors.

How To Make Irish Lamb Stew

Serves: 10 | Prep time: 15 mins | Cook time: 2 hrs 

Ingredients
1 boneless leg of lamb, cut into 2 inch thick slices
1 tbsp kosher salt
2 tsp fresh cracked black pepper
2 tbsp avocado oil

Stew
2 tbsp butter
1 large yellow onion, roughly diced
4 cloves garlic, minced
2 tbs tomato paste
½ cup all purpose flour
15 oz. Guinness
10 cups, beef stock, divided
2 cups carrots, sliced to 1” chunks
2 cups celery root, cut into ¾” cubes
1 cup yukon gold potatoes, cut into ¾” cubes
1 cup red potatoes, cut into ¾” cubes
2 sprigs, fresh rosemary
3 sprigs, fresh thyme
Kosher salt and pepper to taste
2 tbsp cornstarch
3 tbsp fresh parsley, finely chopped.

Step 1: Season both sides of the lamb slices with salt and pepper and set aside.

Step 2: Add avocado oil to a large dutch oven or rondeau pan placed over medium high heat. When the oil starts to smoke, add the lamb and sear all sides until golden brown. Remove the seared lamb and set aside.

Step 3: Add the chopped onion and butter to the pan and reduce heat to medium. Caramelize the onions till golden brown, while scrapping up the brown bits from the bottom of the pan (about 10 minutes) then add the garlic, flour and tomato paste and whisk together. Cook for an additional one minute before whisking in beer and half of the beef stock.

Step 4: Add the seared lamb back to the pan, cover and reduce heat to low. Allow the lamb to braise for 90 minutes.

Step 5: Remove lamb from the stew, and set aside. Whisk the cornstarch into the remaining beef stock and add it along with the root vegetables, rosemary, and thyme to the pan. Cover and allow to simmer for 30 minutes.

Step 6: While vegetables are simmering, pull the lamb into chunks, removing any fat or connective tissue. Add the lamb chunks (and any juice collected) back into the stew. Season with salt and pepper to taste, and simmer for 10 minutes.

Step 7: Remove the rosemary and thyme sprigs, garnish the stew with parsley, and serve hot.