Irish Lamb Stew Recipe

Every St. Patrick’s Day WEEK, this Irish lamb stew is what’s simmering on my stove. I say week because I have so many favorite St. Patrick’s day recipes, I have to take a week or two to make them all. This stew is one of those recipes I look forward to making all year.

The smell of Guinness and thyme filling the kitchen, that deep, rich broth that only gets better as it cooks low and slow. If your family has only ever had beef stew, this is going to be a revelation. The lamb makes all the difference, and once you try it, corned beef and cabbage will have some real competition.

Ingredient Tips and Substitutions

• Lamb Roast – You’ll need about 2 lbs. of lamb roast meat. You can get a whole roast and cut it yourself, or pick up pre-cut lamb already labeled “lamb stew meat.” The best cut for this stew is lamb shoulder since it has more fat and connective tissue that slowly breaks down during cooking for more tender and flavorful results. Leg of lamb will also work just ask for it to be de-boned and avoid lamb chops for stew.
• Guinness – Guinness Extra Stout is the classic choice here. Its bold, slightly bitter flavor adds incredible depth to the broth and pairs naturally with lamb. If you have leftover Guinness, you can use it in Guinness Chicken and Stout Chocolate Cupcakes!
• To balance the bitterness of stout, I add tomato sauce and a touch of sugar, it makes the whole stew come together.
• Beer Substitute – If you prefer not to use alcohol, you can substitute the Guinness with a non-alcoholic stout or dark beer, or simply omit it entirely and replace with an equal amount of extra beef stock. The stew will still be delicious, the Guinness just adds an extra layer of depth.
• Beef Stock – Technically, lamb stock would be the most traditional choice here, but beef stock is far easier to find and works beautifully. If you have homemade beef stock, even better, it will make the broth noticeably richer.
• See recipe card for complete information on ingredients and quantities.

How to Make Irish Stew Notes and Tips

1. Prepare ingredients first! Chop lamb or pull chopped lamb out of refrigerator first. This will give it a chance to warm up. Whisk together beef stock, tomato sauce, thyme, parsley, salt, pepper, and sugar in a bowl.
2. Sear the meat: If the lamb meat seems extra moist, pat the meat dry with a paper towel to soak up excess moisture. This will ensure a better sear on the lamb. Sear lamb pieces in batches until nicely browned. Don’t overcrowd it, do it in several batches so the meat actually sears instead of steaming. Take the seared meat out and set aside.
3. Cook the vegetables. Sauté veggies until golden brown, this will give the stew extra flavor.
4. Add meat and flour. Stir in the meat back into the pot and sprinkle with flour. Stir and make sure that the flour coats meat and veggies and doesn’t just clump in the corner.

5. Add beer: pour slowly and make sure to scrape the bottom of the pan with a wooden spatula as you pour.
6. Add stock and potatoes: after you add everything, bring to simmer and lower the heat to low.
7. Cover and cook: when you cover with a lid, leave a crack for the steam to escape. Cook for 2 – 2 1/2 hours, stirring once in a while and scraping the bottom of the pot.
8. Remember to discard bay leaves before serving.

Best Way To Make Ahead, Store, and Reheat

• Make It Ahead: This stew is actually better the next day. As it sits overnight in the refrigerator, the flavors meld and deepen, making leftovers even more satisfying. This makes it an ideal dish to prepare a day ahead for dinner parties, holiday meals, or St. Patrick’s Day gatherings.
• Storing: Fully cool the stew to room temperature before storing (or freezing) it. Store it in an airtight container in the refrigerator. Properly stored, it should keep for about 4-5 days. (Always use a clean utensil when scooping any stew from the container to avoid the introduction of bacteria.)
• Reheating: If reheating from frozen, allow the lamb stew to first defrost in the fridge. You can reheat individual portions of stew in the microwave for 30 seconds at a time, stirring each time it stops until warmed all the way through. Or, reheat the entire dish in a large pot over medium-low heat, stirring often.

How To Freeze Lamb Stew?

Irish lamb stew can be frozen and her are a few recommendations:

• You can freeze cooked Irish stew without the potatoes. Potatoes tend to break up once cooked and frozen. Once thawed, you can cook some more potatoes in the stew while reheating. Or, use waxy potatoes like red potatoes or fingerling potatoes and freeze along with the stew. Waxy potatoes stand up to freezing much better than gold.
• Once stew is cooled, transfer it into a freezer storage container or a portion it into freezer friendly zip-top bags. Make sure to cover air-tight! Freeze for up to 2 months.
• PRO TIP: Do not freeze potatoes that are high in starch, like Idaho or Russet potatoes.

Recipe FAQs

More Lamb and Beef Recipes To Try

• Lamb Chops
• Dublin Coddle
• Instant Pot Beef Stew
• Instant Pot Vegetable Beef Soup
• Shepherd’s Pie

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Originally published on Will Cook For Smiles in February 2020.