Guinness Stout Irish Lamb Stew

4.80 from 20 votes

Guinness Stout Irish Lamb Stew

Meaty, savory and loaded with vegetables, this hearty Guinness Stout Irish Lamb Stew is a delicious comfort food that's welcome on St. Patrick's Day or any other day.

Course Main Course

Cuisine Irish

Keyword lamb, stew

Prep Time 25

Cook Time 2 30

Total Time 2 55

Servings

Calories 657.15kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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