This Irish Lamb Stew is warm, hearty, and perfect for chilly days. With tender chunks of lamb, fresh vegetables, and a splash of rich Guinness, it’s a cozy meal for everyone!
I love how the beer makes the stew so flavorful—it’s like a warm hug in a bowl! Serve it with some crusty bread, and you might just want to eat it every day! 😊
Ingredients & Substitutions
Lamb Shoulder: This is the star ingredient, providing a rich flavor. If lamb isn’t available, beef chuck also works well. It gives a different taste, but will still be hearty!
Guinness Stout: This dark beer adds depth to the stew. If you don’t have Guinness, any stout or even a darker beer like porters will do the trick. For a non-alcoholic option, use beef broth with a splash of vinegar.
Potatoes: I like using Yukon Gold potatoes for their buttery texture. However, red potatoes or russets are great too. Just remember to avoid waxy potatoes, as they don’t hold up as well in stews!
Tomato Paste: This ingredient enhances the flavor. If you don’t have tomato paste, you can substitute with tomato sauce, just use a little more since it’s thinner. Or, use crushed tomatoes!
Fresh Parsley: This is for garnish, adding a pop of color. If you’re looking for alternatives, chopped chives or green onions give a fresh taste too!
How Do I Brown the Lamb Properly?
Browning the lamb is a crucial step to deepen the flavor. This process creates a nice crust and adds a lot of richness to your stew. Make sure to follow these tips:
- Use a large pot to prevent crowding. Work in batches if needed.
- Heat the olive oil until it’s hot but not smoking. Add the lamb carefully and don’t touch it for a few minutes, allowing it to sear.
- Brown each side for about 3-4 minutes until golden brown.
- Remove the lamb to prevent steaming and get a good caramelization.
Patience is key! Don’t rush this step; it really elevates the dish!
Irish Lamb Stew with Guinness Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs lamb shoulder, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 large potatoes, diced
- 1 cup beef or lamb stock
- 2 cups Guinness stout
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How Much Time Will You Need?
This delicious Irish Lamb Stew takes about 20 minutes to prep and requires around 2 hours of simmering time. So, you can plan for about 2 hours and 20 minutes to have this hearty meal ready to enjoy.
Step-by-Step Instructions:
1. Browning the Lamb:
In a large pot, heat the olive oil over medium-high heat. Add the lamb chunks in batches (do not overcrowd the pot) and brown them on all sides. This should take about 5-7 minutes. Once browned, remove them from the pot and set aside.
2. Softening the Vegetables:
In the same pot, add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, roughly 5 minutes. Then, stir in the minced garlic and let it cook for another minute until it smells delicious!
3. Adding the Carrots and Potatoes:
Add the sliced carrots and diced potatoes to the pot. Stir them in and cook for about 5 minutes, allowing them to start softening and mixing with the savory onion and garlic.
4. Combining Ingredients:
Now, return the browned lamb to the pot. Pour in the Guinness stout and beef or lamb stock. Then add the tomato paste and Worcestershire sauce. Give everything a good stir to combine.
5. Seasoning and Simmering:
Add the bay leaves, thyme, and sprinkle salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours. This slow cooking allow the lamb to become tender and the flavors to blend beautifully.
6. Finishing Touch:
Once the stew is ready and the lamb is tender, carefully remove the bay leaves from the pot. Taste the stew and adjust the seasoning if necessary.
7. Serving:
Serve your hearty Irish Lamb Stew hot, garnished with a sprinkle of fresh parsley. It’s perfect with a slice of crusty bread on the side. Enjoy your warm, comforting meal!
Can I Use Lamb Chops Instead of Shoulder for This Recipe?
Yes, you can use lamb chops, but keep in mind that they may cook faster and may not be as tender as lamb shoulder when slow-cooked. If you do choose lamb chops, consider reducing the simmering time to about 1 to 1.5 hours, checking for tenderness regularly.
What Can I Substitute for Guinness Stout?
If you need a non-alcoholic option, you can use a good quality non-alcoholic stout or dark beer. Another option is using beef or vegetable broth mixed with a bit of cocoa powder to mimic the rich flavors of stout, though the taste might vary slightly.
Can I Freeze Leftover Irish Lamb Stew?
Absolutely! After cooling, transfer the stew into airtight containers and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove. Add a little extra stock or water if it thickens too much during freezing.
How to Make the Stew Thicker?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a bit of cold water to create a slurry and stir it into the stew during the last 30 minutes of cooking. Alternatively, you can also mash some of the potatoes directly in the pot to naturally thicken it!
