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Home » Recipes » Irish Stew with Lamb and Guinness

Irish Stew with Lamb and Guinness

Published: Mar 1, 2020 · Modified: Aug 31, 2022 · Amy Casey · 19 Comments

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A warm and cozy meal to share with family and friends for St. Patrick’s Day is the delicious Irish stew with tender lamb, carrots, parsnips, potatoes, peas and Guinness beer.

>>Scroll down for my step by step video<<

bowl of Irish stew with lamb and Guinness

Irish stew with lamb

I look at cooking as a labor of love. And this labor of love takes time to plan and prepare with the result being delicious food. With St. Patrick’s Day only a couple days away, it is ideal to set aside some time for a home cooked meal to share with family and friends. Irish Stew with Lamb and Guinness is the definition of a comfort food.

adding peas to Irish stew with lamb

With people’s busy schedules and the seemingly endless variety of options for dining out, fresh meal delivery services, and prepared meals packaged and waiting at most grocery stores, home cooking seems to be losing its luster.

Dutch oven with stew with potatoes, carrots and lamb

Between working all day, taking kids to countless activities, and keeping up with the daily demands of life, most home cooks are looking for fast, tasty, and premade food to serve to themselves and their families. Spend some time in the kitchen and prepare this delicious and comforting lamb stew.

In about 2 1/2 hours, cubes of lamb shoulder become ultra-tender. It is a favorite in our house. The sauce is rich beefy beer gravy with chunks of carrots, parsnips, potatoes and sweet green peas.

Guinness beer, peas, potatoes, lamb, onion, turnips, celery

the ingredients for Irish stew with lamb

  • extra virgin olive oil
  • lamb shoulder
  • kosher salt and freshly ground pepper
  • all purpose flour
  • onion
  • celery
  • garlic
  • tomato paste
  • Guinness Draught
  • beef stock
  • fresh thyme
  • carrots
  • parsnips
  • small potatoes
  • frozen green peas

my cooking videos

chef cooking tips Irish stew with lamb

  • Use the right cut of meat. Lamb shoulder is best for stew instead of leg of lamb which is more suited to grilling or roasting.
  • An enameled cast iron Dutch oven is ideal for making stews. It is thicker and heavier than steel pots and therefore conducts and retains heat more effectively.
  • Don’t skip searing the meat. This step achieves a nice brown crust on the lamb and adds intense flavor to the stew.
Irish lamb stew with fresh thyme
  • Guinness beer adds a delicious roasted malty sweetness to the sauce of the stew. I highly encourage using it in the stew. If you would like to substitute a non-alcoholic liquid, try more beef stock or apple cider.
  • Start cooking the meat first and then add the vegetables for the last half hour so the vegetables do not get mushy.
  • Let the stew simmer slow and low. A great stew needs time to develop the rich flavors and for all the ingredients to be tender
  • Serve the steaming hot bowls of stew with a crusty loaf of Irish soda bread for sopping up the velvety gravy. It would be a shame to even waste a drop.
small bowl with hearty dinner

Also, if you make this delicious Irish stew with lamb recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

more St. Patrick’s Day recipes to try

  • Rustic Irish Soda Bread
  • Easy Slow Cooker Corned Beef and Cabbage Soup
  • Crazy Good Reuben Casserole
  • Mint Chocolate Fudge Brownies
big pot of stew made with lamb, Guinness beer, potatoes, carrots and peas
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Guinness Irish Lamb stew

Irish Stew with Lamb and Guinness


★★★★★

5 from 9 reviews

  • Author: amycaseycooks
  • Total Time: 185 minutes
  • Yield: 6 1x
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Description

A warm and cozy meal to share with family and friends for St. Patrick’s Day is the delicious Irish lamb stew with carrots, parsnips, potatoes, peas and Guinness beer.


Ingredients

Scale
  • 2 tablespoons extra virgin olive oil, divided
  • 2 pounds lamb shoulder (cut in 2-inch pieces)
  • Salt and pepper
  • 3 tablespoons flour
  • 1 medium yellow onion (diced)
  • 1 stalk of celery (diced)
  • 4 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • 1 (14.9 ounce) can of Guinness Draught
  • 2 cups beef stock
  • 3 springs of fresh thyme
  • 2 large carrots (cut on bias in 1-inch pieces)
  • 3 medium parsnips (cut on bias in 1-inch pieces)
  • 1 pound small potatoes
  • 1 cup of frozen green peas

Instructions

  1. Heat a Dutch oven or medium sized stock pot over medium high heat and add 1 tablespoon of
  2. olive oil. When the oil begins to shimmer, add the lamb and season with salt and pepper. Shear the meat on all sides until browned or about 5 to 8 minutes.
  3. Remove the meat from the pot and place it in a bowl.
  4. Add the flour to the browned meat. Toss the meat with a spoon until it is coated with the flour. Set aside.
  5. In the same pot, add the remaining 1 tablespoon of oil, the onion, celery and garlic. Sprinkle with a generous pinch of salt and a pinch of pepper. Sauté the vegetables until they begin to soften, about 5 minutes.
  6. Add the tomato paste and stir to combine with the vegetables. Continue cooking for an additional minute.
  7. Add the Guinness, beef stock and thyme springs while stirring and scraping up any brown bits on the bottom of the pot. Bring to a boil then add the browned lamb meat.
  8. Cover the pot, turn the heat down to medium low and simmer the stew for 1 and ½ hours or until the meat is tender.
  9. Add the carrots, parsnips and potatoes and stir to combine.
  10. Return the cover to the pot and continue simmering for 30 to 35 minutes or until the vegetables are tender.
  11. Add the peas and stir. Continue simmering until they are heated through.
  12. The stew can be served immediately or stored for 3 to 4 days in the refrigerator. Reheat over medium heat.

Notes

  • Use the right cut of meat. Lamb shoulder is best for stew instead of leg of lamb which is more suited to grilling or roasting.
  • An enameled cast iron Dutch oven is ideal for making stews. It is thicker and heavier than steel pots and therefore conducts and retains heat more effectively.
  • Don’t skip searing the meat. This step achieves a nice brown crust on the lamb and adds intense flavor to the stew.
  • Guinness beer adds a delicious roasted malty sweetness to the sauce of the stew. I highly encourage using it in the stew. If you would like to substitute a non-alcoholic liquid, try more beef stock or apple cider.
  • Start cooking the meat first and then add the vegetables for the last half hour so the vegetables do not get mushy.
  • Let the stew simmer slow and low. A great stew needs time to develop the rich flavors and for all the ingredients to be tender
  • Serve the steaming hot bowls of stew with a crusty loaf of Irish soda bread for sopping up the velvety gravy. It would be a shame to even waste a drop.
  • Prep Time: 20 minutes
  • Cook Time: 165 minutes
  • Category: entree
  • Method: simmer on stove top
  • Cuisine: Irish

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 507
  • Sugar: 7.1 g
  • Sodium: 411 mg
  • Fat: 16.4 g
  • Saturated Fat: 4.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 35.1 g
  • Fiber: 6.7 g
  • Protein: 47.7 g
  • Cholesterol: 136 mg

Keywords: lamb stew, St. Patrick’s Day recipe, Irish stew with lamb, dinner ideas

Did you make this recipe?

Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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Entrees, Lamb, One pan dinner, Recipes

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Comments

  1. Bernice Hill says

    03.01.2021 at 2:35 pm

    Fabulous recipe with great tips on how to coax out maximum flavour. My mouth is watering and I’m hungry!

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:50 pm

      I love having this one in my fridge Bernice. The flavors are even better after a day of so.

      Reply
  2. Gloria says

    03.01.2021 at 4:42 pm

    I am a lamb lover. This stew sounds divine. The perfect meal for St. Patrick’s Day. I know hubby would love this.

    ★★★★★

    Reply
  3. Jenny says

    03.01.2021 at 5:18 pm

    I am such a fan of stews! I love this Irish version, I never tried to make my stew with Guinness and can’t wait to try it! Perfect for St Patrick’s day! Thanks so much!

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:50 pm

      Me too Jenny! You are so welcome!

      Reply
  4. Sharon says

    03.04.2021 at 10:20 am

    The lamb and Guinness in this stew are a perfect flavor pairing. Rich and comforting.

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:49 pm

      So true Sharon! I just love the flavor combo in this recipe.

      Reply
  5. Veronika says

    03.05.2021 at 9:09 am

    Oh, my mouth is watering now! It’s been awhile since I had an Irish Beef Stew. I miss is so much and will make your recipe next week! Can’t wait to try it 😉

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:49 pm

      Let me know how it turns out for you Veronika 🙂

      Reply
  6. FOODHEAL says

    03.06.2021 at 2:00 am

    This stew reminds me of a stew we used to make back when I was little, without guinness! It’s delicious with meat cooked to tenderness.

    Reply
    • Amy Casey says

      03.07.2021 at 7:48 pm

      Too funny! It’s a cozy comfort food meal.

      Reply
  7. Beth says

    03.06.2021 at 8:06 pm

    This looks so savory and hearty, and I so agree the best stew is cooked low and slow. What a great way to enjoy lamb.

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:47 pm

      I do like to make stews with an Instant Pot, but low and slow is the way to go when you have the time.

      Reply
  8. Debbie says

    03.07.2021 at 4:39 pm

    This looks like a thick and hearty stew I need in my life. I love to use Guinness in stews, it gives it such a rich flavor. I can’t wait to try this recipe!

    ★★★★★

    Reply
    • Amy Casey says

      03.07.2021 at 7:47 pm

      Thanks Debbie! I love the flavor of Guinness too ~ so rich.

      Reply
  9. Heidy says

    03.07.2021 at 8:50 pm

    This recipe was fantastic! The entire family enjoyed it, and I will be sharing the recipe with a few coworkers that enjoy this cuisine, Have a great week!!!
    Heidy

    ★★★★★

    Reply
    • Amy Casey says

      03.14.2021 at 9:17 pm

      Thanks for sharing my recipe!

      Reply
  10. Addison says

    03.07.2021 at 9:07 pm

    This Irish stew is so hearty and flavorful! I love that it’s great as leftovers as well. So yummy!

    ★★★★★

    Reply
    • Amy Casey says

      03.14.2021 at 9:16 pm

      You can’t beat a great leftover in the fridge Addison!

      Reply

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. As you have probably guessed, my name is Amy Casey. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Visit my About page to learn more about my culinary journey. Thanks for stopping by amycaseycooks!

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