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This hearty lamb stew is the ultimate comfort food, combining tender chunks of lamb, buttery potatoes, and sweet carrots in a rich, flavorful broth. This hearty dish is perfect for chilly evenings or celebrating special occasions like St. Patrick’s Day. With minimal prep and a long, carefree simmer, this Irish stew with Guinness is a one-pot meal that delivers maximum flavor with little effort. Serve it with crusty soda bread for a truly satisfying, rustic feast. Whether for a family gathering or a quiet night in, this stew is sure to bring warmth and joy to your table.

A red pot brimming with lamb stew  (Irish stew) showcases tender meat chunks, carrots, potatoes, peas, and herbs in a rich broth. Accompanied by salt, pepper, bread, and parsley on a wooden surface.

Perfect for cozy evenings, this highly flavorful Irish lamb stew with tender meat and tasty fresh root veggies is a hearty dish that the whole family is going to love.

Enjoy hearty stews? You might also like this one pot chicken stew, vegetable beef stew, Italian pasta and chickpea stew, or Italian beef stew.

A ladle scooping a hearty lamb stew with tender carrots, potatoes, and peas from a pot.

Why You’ll Love It

Such rich flavors: This Irish lamb stew recipe tastes amazing, pairing tender lamb with vegetables and a bold Guinness and garlic sauce, or gravy. The low, slow cooking time coaxes all those amazing flavors out.
Easy to prepare: After browning the lamb and crisping up the bacon, you just need to simmer the stew in a pot until the lamb is in falling-apart tender chunks.
A great cold weather dish: Cozy and hearty, this delicious stew is the perfect meal when the weather is chilly and you want something robust to fill you up and nourish your soul!

A bowl of hearty beef stew with large chunks of carrot, potato, peas, and beef in a rich, dark broth reminiscent of a classic lamb stew. Garnished with fresh parsley, salt and pepper shakers are visible in the background.

Irish Lamb Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lamb: I like to use boneless lamb shoulder. Good alternatives are lamb legs, lamb shanks or lamb stew meat.
Bacon: Adds a salty, meaty flavor.
Beef broth: You can use lamb broth instead if you have it.
Thyme: Pairs beautifully with the lamb flavor.
Vegetables: Carrots, potatoes and onions, along with some peas, are just perfect in the stew.
Garlic: I used both garlic powder and minced fresh garlic in my Irish stew.
Guinness: Helps to tenderize the meat and also adds a rich flavor.
Flour: To thicken up the sauce.

Ingredients for a hearty dish include raw beef, diced bacon, flour, Guinness, tomato paste, broth, and all the essentials of a classic lamb stew: baby potatoes, carrots, peas, onion, garlic, bay leaves, seasoning, and oil. All are neatly arranged on a white surface.

How to Make Lamb Stew

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Crisp up the bacon: Sauté the bacon in a Dutch oven or large pot over a medium high heat until crispy then remove it to a plate.
Sear the lamb: Season the lamb cubes, toss them in flour and sauté in oil in the same pot you used for the bacon. Remove the browned meat to a plate.
Cook the aromatics: Turn the heat down and cook the onions in the same pot over a medium heat, then add the garlic and cook a little more.
Add more ingredients: Add the Guinness, tomato paste, thyme and bay leaves, and stir well. Add the crispy bacon and lamb pieces back into the pot.
Cook gently: Cover the Dutch oven and simmer until the lamb is becoming tender, stirring occasionally.
Add the vegetables: Add the potatoes and carrots and cook until they’re tender. Stir in the thawed peas and take the pot off the heat to let the stew rest for a few minutes.
Serve and enjoy: Ladle the Irish stew into serving bowls, garnish with fresh thyme or fresh parsley, and serve hot.

A pot of lamb stew with tender pieces of beef, potatoes, carrots, peas, and herbs in a rich broth. Bread slices are visible at the bottom left.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour and check the ingredients in the beef broth. Swap the Guinness for red wine. Guinness is made with barley which is a source of gluten.
Guinness beer: You can use another type of dark ale to add flavor and help tenderize the lamb.
Red wine: If you don’t want to use beer at all, you can use red wine in its place. Something dry like Merlot, Cabernet or Pinot Noir would work well, adding plenty of depth of flavor to the dish. Personally, I prefer it with wine.
Other vegetables: Although not traditional in an Irish stew recipe, you can use other vegetables, such as parsnips, turnips, rutabaga, button mushrooms, or pearl onions.
Lamb shoulder: You can use beef chuck roast or beef stew meat if you aren’t a fan of lamb. Irish beef stew is equally delicious!
Slow cooker version: Crisp up the bacon and brown the lamb, then add everything to your slow cooker except the peas and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir in the peas and cook for another 30 minutes, then serve.
Instant pot version: Use the sauté option to cook the bacon and then the lamb, and then add the remaining ingredients and pressure cook for half an hour. Finish with a 10-minute natural pressure release and then release the remaining pressure manually.
Olive oil: You can use avocado oil, vegetable oil, canola oil or any kind of cooking oil you like to sauté the lamb.
Add umami flavor: A splash of Worcestershire sauce adds richness.

A bowl of hearty lamb stew with carrots, potatoes, peas, and tender chunks of beef, garnished with fresh parsley.

Serving Suggestions

Appetizers: Begin your meal with fun Irish tacos or garlic cheese twists.
Side dishes:
Pair your lamb stew with Irish soda bread or any kind of crusty bread. You can omit the potatoes from the stew and instead serve it with mashed potatoes or fondant potatoes instead. It can also be served over rice.
Desserts:
Treat yourself to an Irish cream coffee or these cookies with buttercream dip.

A pot of lamb stew with carrots, potatoes, peas, and herbs sits invitingly on a wooden table. Nearby are parsley, salt and pepper shakers, and slices of bread on a plate.

How to Store Lamb Stew with Bacon

Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days. Let the stew cool completely before refrigerating.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw:
 Defrost the lamb stew in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.

A bowl of hearty beef and lamb stew with carrots, potatoes, peas, and herbs, served with a spoon.

Top Tips

Use a large Dutch oven: You’ll need at least a 5½-quart size Dutch oven or large, heavy pot for this hearty Irish stew.
Skim the fat: Use a fat skimmer (I love these!) to skim off any foam or fat that floats to the top of the stew during cooking. This makes the lamb stew less greasy.
Scrape up those browned bits: Occasionally scrape up any stuck-on bits from the bottom of the pot using a wooden spoon (the bits with the concentrated flavor are always delicious!)
Check it’s done: The stew is ready when the lamb is tender and almost falling apart and the vegetables are fork tender.
Season to taste: The lamb meat is seasoned with kosher salt and pepper but, if the stew needs it, you can add extra salt and freshly ground black pepper before serving.
Discard the bay leaves: Pick out and discard the bay leaves before serving.

Hearty lamb stew with carrots, potatoes, peas, and herbs simmering in a red pot. Salt, pepper, and parsley add the final touch in the background.

Irish Stew FAQs

Can I use lamb on the bone?

You can. Cook the lamb with the bone to make the sauce tastier. When the meat is done, it will fall off the bone. You can simply discard the bones before serving the lamb stew.

How can I thin or thicken the stew?

To thin it, stir in ¼ cup of lamb broth or beef broth at a time until it reaches your desired consistency. To thicken it, combine a tablespoon each of cold water and cornstarch and stir it into the sauce, cooking until sufficiently thickened. Remember it will thicken a little more as it sits. 

Can I make Irish lamb stew without using alcohol?

Sure, you can use alcohol-free red wine or else just swap the Guinness for extra broth.

A pot of beef stew with chunks of tender beef, carrots, potatoes, peas, and herbs in a rich broth, reminiscent of a classic lamb stew.

Irish Lamb Stew with Guinness Beer Recipe

5 from 2 votes

Lamb Stew

Perfect for cozy evenings, this lamb stew with tender meat and tasty veggies is a hearty, delicious dish that the whole family will love.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 5 minutes
Total Time: 2 hours 50 minutes
Servings: 6 to 8

Ingredients 

  • 6 Strips bacon, chopped
  • 3 Pounds lamb shoulder, fat trimmed and cut into 1 ½-inch cubes
  • 1 onion, large, diced
  • 5 Cloves garlic, minced
  • 4 Cups beef broth, plus more as needed
  • 2 Teaspoons fresh thyme leaves, minced (or 1 Teaspoon dried)
  • 1 ½ Pounds baby potatoes, halved
  • 4 carrots, large, chopped into 2-inch long pieces
  • ½ Teaspoon garlic powder
  • 2 or 3 Tablespoons olive oil
  • 1 Cup Guinness
  • 2 Tablespoons tomato paste
  • 2 bay leaves
  • 2 Teaspoons kosher salt
  • 1 Teaspoon black pepper
  • ¼ Cup all-purpose flour
  • 1 Cup frozen peas, thawed
  • fresh thyme, or parsley for optional garnish

Instructions 

  • Heat a Dutch oven or large pot over a medium-high heat.
  • Add the bacon and sauté until crispy, then transfer the bacon to a plate, leaving the bacon grease in the pan.
  • Pat the lamb meat dry with paper towels, then massage the salt, pepper and garlic powder into it.
  • Toss the seasoned lamb in flour to coat evenly.
  • Add a tablespoon of oil to the Dutch oven and heat it over a medium-high heat.
  • Add the lamb and sear for 3 or 4 minutes per side until golden brown all over, working in batches so you don’t overcrowd the pot. Add more oil between batches if needed.
  • Transfer the lamb to a plate.
  • Turn the heat down to medium and sauté the onions in the same pot for 5 minutes or until almost translucent.
  • Add the garlic and cook for another minute or 2 until fragrant.
  • Add the Guinness, tomato paste, bay leaves, and thyme leaves, stirring to combine.
  • Add the bacon and lamb back into the pot and bring the mixture to a boil.
  • Turn it down to a simmer, cover the pot and simmer gently for 1 ½ hours or until the lamb is starting to become tender.
  • Add the carrots and potatoes and submerge them in the sauce.
  • Cover and cook for another 20 to 25 minutes or until the vegetables are tender.
  • Stir in the thawed peas and let the lamb stew rest for 5 minutes.
  • Ladle the Irish stew into bowls, garnish with fresh parsley or thyme if liked, and serve.

Notes

Use a large Dutch oven: You’ll need at least a 5½-quart size Dutch oven or large, heavy pot for this hearty Irish stew.
Skim the fat: Use a fat skimmer (I love these!) to skim off any foam or fat that floats to the top of the stew during cooking. This makes the lamb stew less greasy.
Scrape up those browned bits: Occasionally scrape up any stuck-on bits from the bottom of the pot using a wooden spoon (the bits with the concentrated flavor are always delicious!)
Check it’s done: The stew is ready when the lamb is tender and almost falling apart and the vegetables are fork tender.
Season to taste: The lamb meat is seasoned with kosher salt and pepper but, if the stew needs it, you can add extra salt and freshly ground black pepper before serving.
Discard the bay leaves: Pick out and discard the bay leaves before serving.

Nutrition

Calories: 366kcal | Carbohydrates: 33g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 1549mg | Potassium: 1212mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6914IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 4mg
Like this recipe? Rate and comment below!

You’re going to love this rich-flavored lamb stew. It’s based on a classic Irish lamb stew recipe and the addition of Guinness makes it so rich and delicious. It’s really good with lamb shoulder or you could sub a boneless leg of lamb. Either way, the meat will come out extremely tender after the low and slow cooking time. Enjoy this tasty stew for St Patrick’s Day or cozy up with a bowlful whenever the weather is chilly and you crave a hearty dinner.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 2 votes

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