Lamb Stew Recipe
Inside: Get my secret to making a rich and hearty Irish lamb stew slow-simmered with Guinness, root vegetables, and herbs for a deep, rich flavor—perfect for St. Patrick’s Day.
This lamb stew recipe is a hearty take on a classic Irish stew, featuring tender chunks of lamb, smoky bacon, leeks, parsnips, carrots, potatoes, and pearl onions in a rich, stout-infused gravy. This slow-cooked lamb stew is packed with deep, savory flavor and finished with sweet peas for freshness, perfect for St. Patrick’s Day or a cozy night in.
Everyone loves a good Dutch oven beef stew, but have you ever made a slow-cooked lamb stew before? It’s similar to beef, but instead of being braised with red wine, this recipe uses Irish stout (specifically, Guinness), so it resembles a beef carbonnade but with lamb.
The method is very similar and while this lamb stew recipe is delicious the day you make it, it’s even better the next day, after the flavors have married.
Why you’ll love this Irish lamb stew recipe:
- It’s rich, and hearty and feeds the whole family.
- You can use lamb stew meat or cut a leg of lamb into chunks.
- The recipe can be made a day or two ahead of time–the flavors improve as they marry.
- Guinness stout enhances the stew with a malty flavor that doesn’t overpower the rich Irish stew.
- Every bite is loaded with vegetables for a beautifully balanced dish.
Ingredients for guinness braised Irish lamb stew
- Bacon–you can use regular or thick-cut bacon.
- Lamb–I use a boneless leg of lamb cut into chunks.
- Leeks–a milder tasting oniony vegetable that grows in layers beneath the soil. Be sure to clean the layers well, by submerging sliced leeks in fresh water and swishing to dislodge dirt. Dry in a salad spinner to remove as much moisture as possible.
- Celery–for the mirepoix.
- Onion–I used yellow onion, but red or white will also work.
- Carrots–to add color and sweetness.
- Parsnips–they look like carrots but have a stronger vegetal flavor. Peel before cutting into chunks.
- Potatoes–I used red waxy potatoes, but white, baby Dutch or Yukon Gold potatoes work well, too.
- Thyme–you can use fresh or ¾ teaspoon of dried thyme.
- Fresh Rosemary–you can use fresh or ¾ teaspoon of dried rosemary.
- Bay Leaves–I used dried, but you can use fresh.
- Consommé or Beef Broth–homemade or low-sodium store-bought.
- Guinness Stout–or other Irish Stout Beer
- Frozen Pearl Onions–you can also use fresh, but they should be peeled and blanched before adding them to the stew.
- Frozen Green Peas–any store brand will work.
- Fresh Parsley–for garnish to add a fresh pop.
- Butter–to use in the beurre marnier to thicken the gravy.
- Flour–to use in the beurre marnier to thicken the gravy.
- Browning Sauce–(optional) adds a deeper color to the Guinness gravy.
- Salt and Pepper–for seasoning to taste.
Step-by-step instructions:
- Crisp the bacon in a Dutch oven or heavy pot until it’s crispy and has rendered some fat. Transfer the bacon to a paper towel-lined dish.
2. Work in batches to brown the lamb chunks in the rendered bacon grease, flipping the meat to sear it on all sides. Transfer all the lamb back to the pot after it’s browned.
3. Add the chopped carrots, celery, onions, leeks and parsnips and cook, stirring occasionally until the vegetables have softened and the mixture is fragrant.
4. Add potatoes, a bundle of fresh thyme and chopped rosemary to the pot and stir to combine.
5. Add the beef broth (or consommé) and Guinness stout beef. Bring the mixture to a boil and place the lid tightly on the Dutch oven. Transfer the Irish lamb stew to a preheated 325° oven and slow-braise the mixture for 1½ hours.
6. Add the pearl onions, and stir to combine. Transfer the lamb stew back to the oven and braise for an additional hour.
8. While the stew cooks, combine the flour and butter in a small bowl. Mash them together using the tines of a fork until you have a paste with no extraneous dry bits.
9. Stir the beurre manie (butter and flour mixture) into the stew; the sauce will thicken as the paste dissolves. If you have browning sauce, you can add it now to give the stout gravy a deeper, richer look.
10. Stir in the frozen peas until they heat through, and serve with a sprinkle of parsley and the crispy bacon.
Pro-Tips:
- Chop the root vegetables approximately the same size so they cook evenly.
- Clean the leeks well, as dirt often gets trapped between the layers as they grow. Here’s how: slice them in half vertically and chop them into half-inch pieces crosswise. Transfer the chopped leeks to a bowl filled with cool water and swish with your hands so that any dirt between the layers falls to the bottom of the bowl. Scoop the leeks from the water and transfer them to a salad spinner to dry.
- A pair of tongs is helpful for turning the meat to sear it on all sides. Tongs act as an extension of your hand.
- If you have the time, make this over two days; letting the lamb stew cool to room temperature and refrigerating allows the flavors to marry and makes it easy to remove the congealed layer of fat that rises to the surface of the stew.
Swaps and Variations:
- Skip the potatoes in the stew and instead serve it over a bed of Yukon-Gold mashed potatoes.
- Add 4-5 turnips to this Irish stew recipe.
- Swap dried herbs for fresh, but you won’t need as much. Dried herbs are more potent than fresh. Use about ½-¾ teaspoon each of dried thyme and rosemary.
- This lamb stew recipe doesn’t call for garlic cloves, but there’s no reason you can’t add some if you like. Add one to two chopped cloves with the vegetables and simmer until fragrant.
- Make this Irish stew using beef instead of lamb, it works just as well.
FAQs:
It’s really up to you. Here are some options:
👉🏻Lamb Shank–Taken from the lower part of the back legs, lamb shanks have meat and collagen, perfect for slow braising–because the collagen breaks down, leaving a silky mouth feel to the sauce.
👉🏻Leg of Lamb–This is the cut I used for this Guinness Irish stew. Of course, the leg works hard, too, and this cut has a strong flavor that can stand up to the malty stout. Have your butcher cut the lamb from the bone and cut it into chunks for you. Adding the bone to the pot will add even more flavor and collagen to the slow-cooked lamb stew. Remove it before serving.
👉🏻Lamb Shoulder–The shoulder tends to be a tougher cut because it’s constantly being worked; however, when braising, those tougher cuts transform into fork-tender lamb chunks and are perfect for this Irish stew recipe.
Yes! Slow cookers are great for braising lamb stew. Brown the bacon and lamb chunks in another skillet over the stovetop, then transfer all the ingredients up to (not including) the pearl onions. Braise on low for 4-6 hours or high for 2-3, then add the pearl onions and continue to cook for 1½-2 hours on low or one hour on high. Finish with the beurre manie and peas.
The Irish stout beer adds a malty depth to the overall flavor. Don’t substitute other beer, as it won’t be the same.
Make ahead:
- You can make much of this recipe ahead of time. I recommend braising the Irish stew until just before adding the beurre manie. Cool to room temperature and refrigerate overnight.
- Once it’s chilled, the rendered fat from the lamb will rise to the top of the Guinness gravy and solidify, making it much easier to remove.
- Chilling overnight also lets the flavors marry and deepen.
Storage:
- Store leftovers in the fridge in an airtight container or covered Dutch oven for up to five days.
Reheating:
- Reheat the lamb stew in a covered pot over medium-high heat until warm. Stir occasionally so the bottom doesn’t scorch.
Freezing:
- You can also store leftover portions in the freezer, wrapped in an airtight container for up to 3 months. Defrost before reheating.
- For the best flavor and appearance, wait to toss in the peas and parsley; otherwise, they’ll lose their vibrant color and flavor.
More St. Patrick’s day dishes & meals:
- Corned Beef Brisket Recipe
- Soda Bread Recipe
- Irish Stout Braised Chicken Thighs
- Extra Stout Beef Carbonnade
- Irish Banger Skillet
- Soused Irish Whisky Orange Bundt Cake
- Corned Beef Hash with Shaved Brussels
- Irish Bangers and Mash
More delicious lamb recipes:
- Chard and White Bean Stuffed Leg of Lamb
- Grilled Herb Crusted Lamb Kebabs
- Braised Lamb Shanks
- Mint Chimichurri Lamb Chops
- Juicy Tender Lamb Meatballs
- Grilled Rack of Lamb with Garlic Herb Crust
Guinness Stout Irish Lamb Stew
INGREDIENTS:
- 4 slices bacon chopped
- 3 pounds lamb chunks from a leg of lamb, chunked into 1″ pieces, excess fat and silver skin trimmed
- 1 leek cleaned and sliced into half moons.
- 2 stalks celery diced
- 1 medium yellow onion diced
- 3 carrots peeled and cut into 1″ pieces
- 2 parsnips peeled and cut into 1″ pieces
- ½ pound red skinned potatoes cut into bite sized chunks
- 4 sprigs thyme tied with a string
- 1 teaspoon freshly chopped rosemary
- 2 bay leaves
- 2 cups beef broth or consomme
- 2 12-ounce bottles Guinness or other irish stout
- 1 teaspoon browning sauce optional
- 10 ounces frozen pearl onions
- 1 cup frozen peas
- 1½ tablespoons butter
- 1½ tablespoons flour
- ¼ cup chopped parsley optional
DIRECTIONS:
- Preheat oven to 325 degrees.
- In a large Dutch oven, brown 4 slices bacon over medium-high heat. Transfer crisped bacon to a paper towel-lined dish. Set aside.
- In two or three batches, brown 3-pounds of3 pounds lamb chunks in a Dutch oven, using bacon fat to sear the meat. Use tongs to turn the chunks of lamb over and brown all sides.
- Add all the lamb back to the pot and stir in 1 leek, 2 stalks celery, 1 medium yellow onion, 2 parsnips and 3 carrots. Cook over medium heat for 3-4 minutes until vegetables begin to soften. Add ½ pound red skinned potatoes.
- Tie 4 sprigs thyme in a bundle with a kitchen string and add to the pot. Add 1 teaspoon freshly chopped rosemary, 2 bay leaves, 2 cups beef broth or consomme and 2 12-ounce bottles Guinness or other irish stout.
- Heat just to boiling, place the lid tightly on the pot and transfer to the oven. Braise for 1½ hours. Add 10 ounces frozen pearl onions and braise for an additional hour.
- Use a spoon to skim the excess fat from the surface of the stew and discard. (Conversely, you can refrigerate the lamb stew overnight and remove the congealed fat the next day – it's easier to do this way, as the fat will solidify on top of the sauce).
- Combine 1½ tablespoons flour and 1½ tablespoons butter in a small bowl. Mash together with the tines of a fork to form a paste (a.k.a. beurre marnier). Stir in the butter mixture until it dissolves in the gravy and thickens.
- Stir in 1 teaspoon browning sauce, if using. Add 1 cup frozen peas and ¼ cup chopped parsley and stir to combine. The heat from the stew will thaw the peas. Serve.
NOTES:
Storage Tips:
- You can make much of this recipe ahead of time. I recommend braising the Irish stew until just before adding the beurre manie. Cool to room temperature and refrigerate overnight.
- Once it’s chilled, the rendered fat from the lamb will rise to the top of the Guinness gravy and solidify, making it much easier to remove.
- Chilling overnight also lets the flavors marry and deepen.
- Store leftovers in the fridge in an airtight container or covered Dutch oven for up to five days.
- Reheat the lamb stew in a covered pot over medium-high heat until warm. Stir occasionally so the bottom doesn’t scorch.
- You can also store leftover portions in the freezer, wrapped in an airtight container for up to 3 months—Defrost before reheating.
- For the best flavor and appearance, wait to toss in the peas and parsley; otherwise, they’ll lose their vibrant color and flavor.
NUTRITION:
“Pin Guinness Stout Irish Lamb Stew” for later!
Can ground lamb be used in this stew recipe?
Theoretically, you could use ground lamb, but it won’t be a traditional stew, more like a goulash that you might want to serve over noodles or mashed potatoes. If you want a good ground lamb recipe, try these Lamb Meatballs.
Made this last night and what a hit it was. I didn’t have pearl onions, but it was delicious anyway. I also made your Irish soda bread to serve with it — delicious!
I was in Dublin last week and couldn’t find lamb stew anywhere. Lots of beef and Guinness stews, but no lamb stew. Since things cooled down quite a bit in North Texas, I decided to give your recipe a try. I’m on the second round in the oven right now and can’t wait to try it. I’m also going to make mashed potatoes on the side, and probably going to serve it for dinner this evening, after adding the beurre marnier, and the browning sauce. Going to make a loaf of soda bread too.
Looks amazing however I don’t see any reason at all to let it sit over night just to take off any fat.
I’ll just continue with the directions and totally skip that part.
I’ll also just make a simple roux instead of mashing the butter and flour together and adding it in.
I’m now exited to try it.
Have done it once and will be doing it soon for Saint Patties again. Absolutely delicious and wonderful recipe and the day before preparation is critical, used Murphy’s stout which is a little sweeter. This time I will omit the potatoes in the stew to prepare them mashed and on the side (yellow potatoes for a silk like texture). I know it will be out of this world. 10/10
That sounds like a plan! Mashed potatoes are perfect for the stout gravy!
This lamb stew is just what you need on a cold Winter day to keep you warm and cozy. It’s delicious and flavorful.
Great recipe, full of flavor! Thanks for sharing!
So much better than what I get at the Irish restaurant! This was so delicious… will definitely make again. Thanks so much for sharing.
I am DROOLING over here! love a good lamb dish, and this stew looks soooo good
The flavors in this dish look amazing. I’ve never had lamb, but I need to try this!
I am in love with hearty stews during the winter. Pinning for later.
I can just imagine the flavor that Irish stout would add to a stew. Thanks for the recipe!
I’ve pinned this for later. Looks and sounds delicious!
This looks so hearty! Love it! Absolutely perfect for the COLD weather that has been visiting us in NH a bit too long now!
We had a cold blast last week – but back to 80° today!
such a classic recipe! reminds me of my grandma… 🙂