Lamb Stew
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This Lamb Stew has all the soul of an old-fashioned Irish recipe, slow cooked, rich, and deeply comforting. Tender chunks of lamb simmered low and slow until the broth turns rich, hearty, and perfect for dipping warm bread into.
The Coziest Lamb Stew You’ll Ever Make
This lamb stew is one of Remo’s favorites, and honestly, I can’t blame him. The second it starts simmering, the smell fills the house and the dogs go crazy. They hover near the stove, tails wagging, convinced that surely this time, something’s meant for them.
The broth turns rich and velvety, the lamb becomes fork tender, and the potatoes soak up every bit of that flavor. It’s slow cooking at its best, the kind of meal that makes you want to cozy up with a warm bowl and some crusty bread.
Why You’ll Love This Irish Lamb Stew
- Rich and hearty: A traditional Irish dish made with simple, wholesome ingredients that pack incredible flavor. It’s the kind of meal that tastes like it took all day, even if it didn’t.
- Tender, fall apart lamb. The lamb becomes melt-in-your-mouth soft after a long simmer, soaking up every bit of the flavorful sauce.
- Simple ingredients. You don’t need any fancy ingredients to make this taste incredible. A few pantry staples, good broth, and time do all the work.
- One-pot meal. Everything cooks in one Dutch oven, which means less cleanup and more time to sit down and enjoy dinner.
- Easily Customizable: Swap the Guinness for extra broth, add more veggies, or adjust seasonings to make it your own.
Ingredients and Tips
This isn’t a stew you rush through. It’s simple but a few small details make all the difference.
Choose the right cut of lamb
Boneless leg or shoulder is best because it gets beautifully tender as it simmers. Lean cuts like loin can dry out and lose flavor, so save those for something quick-cooked.
Use Guinness or a dark stout
It adds a hint of sweetness and depth that makes this stew special. If you don’t want to use beer, replace it with extra broth and a splash of Worcestershire sauce.
Choose the Right Potatoes
Yukon Golds or red potatoes hold their shape and absorb flavor without turning to mush. Russets will break down more, which is great if you like a thicker stew.
Give the meat a good sear
Don’t skip this step. Browning the lamb adds that deep, rich flavor and helps build the base of your broth. Take your time and work in batches if you need to.
Layer your flavors
- Sauté the onions, carrots, and potatoes before you add the liquid to enhance their natural sweetness.
- Thyme and parsley bring out the classic Irish flavors. I used dried thyme but fresh is even better.
- A mix of beef broth and Guinness creates a deep, robust base that ties everything together.
Be patient
Let the stew simmer slowly so the lamb gets tender and the broth thickens naturally. It’s worth every minute.
Want Thicker Stew?
If you prefer a thicker stew, mash a few potatoes directly in the pot or whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 10 minutes of cooking.
Start by preheating your oven to 350°F (175°C). Toss the lamb cubes with the flour until every piece is lightly coated. This helps thicken the stew later and gives the meat a nice crust when seared.
Heat the olive oil in a large Dutch oven over medium high heat. Add the lamb in batches so you don’t overcrowd the pan. Sear until golden on all sides, then transfer to a plate.
Add the onions, carrots, and potatoes to the same pot. Cook for about 3 minutes, scraping up all the browned bits from the bottom. Stir in the tomato paste, thyme, salt, and pepper, then add a splash of broth or Guinness to deglaze.
Return the lamb to the pot and pour in the Guinness and remaining broth. Stir well, bring to a gentle boil, then cover the pot.
Transfer it to the oven and let it cook for 1½ to 2 hours, until the lamb is fall apart tender and the broth is rich and flavorful.
Once it’s done, give it a quick taste and adjust seasoning if needed. Stir in the fresh parsley, and if you want a thicker stew, mash a few potatoes right in the pot. Serve hot with crusty bread and a big spoon.
How To Serve
This delicious stew is best served warm with a thick slice of crusty bread, perfect for soaking up every last bit of that Guinness-infused broth. If you want a more complete meal, try pairing it with:
Irish Soda Bread
Irish Mule
Classic Dinner Rolls
Colcannon
Frequently Asked Questions
Can I make this stew ahead of time?
Absolutely! Irish Lamb Stew gets even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Can I freeze it?
Yes! Let the stew cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
Can I use a different cut of lamb?
Yes, but boneless leg of lamb or lamb shoulder works best because they become tender with slow cooking. Avoid leaner cuts like lamb chops, which can dry out.
What if I don’t want to use Guinness?
I have made this stew with just beef broth, or chicken broth, but you can also swap the stout for red wine. Just keep in mind that the stout gives the stew depth and a slightly malty sweetness.
Can I make this in a slow cooker?
Definitely! Brown the lamb as instructed, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours until the lamb is melt-in-your-mouth tender.
Other Stew Recipes To Try
- Crockpot Beef Stew
- Mexican Pork Stew
- Coq Au Vin
- Beef Bourguignon
- Hungarian Goulash
- Dublin Coddle
- Instant Pot Beef Stew
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Lamb Stew
Video
Ingredients
- 3 pounds lamb (cut into cubes, I used boneless leg of lamb)
- 2 tablespoon all-purpose flour
- 3 tablespoon olive oil
- 12 pearl onions (peeled, or 1 large onion chopped)
- 3 medium carrots (cut into 1 inch pieces)
- 2 pounds potatoes (peeled and cubed, about 6 medium potatoes)
- 1 teaspoon thyme (dried)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 cup Guinness stout
- 3 cups beef broth (low sodium, or vegetable/chicken/lamb broth)
- 2 tablespoon parsley (fresh and chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350℉.
- Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
- Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
- Add the carrots, onions, potatoes, tomato paste, herbs and spices to the Dutch oven. Add a splash of the broth or Guinness and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth along with the Guinness stout. Bring to a boil then season again with salt and pepper if needed.
- Cover the pot and transfer to the oven to simmer for 1½ hours to 2 hours, until the meat is very tender.
- Garnish with fresh parsley and serve.
Notes
- Best Cut of Lamb: Boneless leg of lamb is ideal because it’s tender and easy to cube. Lamb shoulder works too, but it has more connective tissue and may need slightly longer cooking. Avoid using lean cuts like lamb loin, they won’t get that melt-in-your-mouth texture.
- Guinness Makes a Difference: The dark, malty flavors deepen the richness of the broth. If you don’t have Guinness, substitute with another dark stout or even beef broth with a splash of Worcestershire sauce.
- Thick or Brothy? For a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of water and stir it in during the last 30 minutes. Prefer a brothy stew? Use an extra cup of broth.
- Make-Ahead & Storage: Like most stews, this gets better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
- I changed this recipe since I first published in March 2019, by swapping the chicken broth with beef broth. I only used 3 cups of broth and added a cup of Guinness stout.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
